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NOTES AND RECIPES 

FRESHMAN 

DOMESTIC SCIENCE 



H. SOPHIE NEWCOMB 
MEMORIAL COLLEGE 




HARRIET AMELIA BOYER, 

Professor of Domestic Science. 



Illustrations by S. A. E. Irvine and Mary McNaughton, 
of the Newcomb School of Art. 



Be glad of life, because it gives you the chance to love and to work and 
to play and to look up at the stars. — Henry Van Dyke. 



-fill! 



Copyright, 1915 
by Harriet A. Boyer / 



TULANE UNrVERSITY PRESS 

NEW ORLEANS 

1915 

a§§g.:^g 



..^ 



)GI,A418333 

JAN -6 1916 



FOREWORD. 



This little book is primarily a note book for Domestic 
Science Freshmen in which to keep records of laboratory work 
according to outline. In it will be found information always 
desired at the beginning of the course, with some recipes 
M^orked over in former years. It includes, with some other 
foods, fish and shellfish of this locality. 

The course of study for rural schools is added for outline 
and suggestion in first years of teaching. 



SOME DEFINITIONS. 



Home Economics is the study of the sanitary, economic and 
a?sthetic aspects of, food, clothing and shelter, in regard to 
their selection, preparation and use by the family in the home 
and by other groups of people. 

Economics is the science which treats of the production, 
distribution and consumption of wealth. 

Economy pertains to the management of an estate, com- 
munity or establishment. 

Household : the family, including servants and other in- 
mates. 

Science : knowledge gained by observation, experiment 
and reasoning ; coordinated, arranged, systematized. 

Art : skill, dexterity or the power of performing certain 
actions acquired by experience, study or observation. 

The study of food, clothing and shelter conducted in pub- 
lie schools, normal schools, colleges, etc., has received dif- 
ferent names, as Home Economics, Home Science, Household 
Science, Household Management, etc. A committee of the 
foremost professional workers of the country decided that 
the name Home Economics best expresses the meaning and 
purpose of the study, and the official organ is named "Journal 
of Home Economics." 



The American Association of Home Economics, composed 
of teachers, professors, food experts and scientists connected 
with the work, meets annually, usually at the time and place 
of meeting of the National Educational Association. 

The Lake Placid Conference, under the direction of Dr. 
and Mrs. Dewey, made the first effort toward organization of 
Home Economics and has been a constant inspiration and serv- 
ice. This organization meets annually at Lake Placid, in the 
Adirondack Mountains. 

When Newcomb College was founded in 1886 by Mrs. Jo- 
sephine Louise Newcomb as a memorial to her only child, 
Harriet Sophie, her letter of gift to the Tulane Administrators 
contained this clause: ''I request that the education given 
shall look to the practical side of life as well as to literary ex- 
cellence." 

In accordance with this idea Dr. Brandt V. B. Dixon, Presi- 
dent of the College, organized a training school for teachers 
in Home Economics in the year 1909. 

Courses of two years are offered, leading to a diploma, 
with two additional years for a degree. 

Freshman Year. Sophomore Year. 

Points. Points. 

Domestic Science Al — . 3 Domestic Science B2... 3 

Chemistry A2 3 Domestic Science Teaching B3.. 1 

English Al 3 Biology AB2 3 

Educational Hygiene A8, first History of Education B2 first 

term; Introduction to Psy- term; Genetic Psychology B3, 

chology Al, second term 3 sceond term 3 

Library Al % Physical Training 2 

Physical Training 2 Eleetives 6 

Eleetives 5 

Eeeommended as Eleetives : Drawing, Design and Color ; 
Domestic Art ; United States History ; a modern language ; 
Chemistry 2B ; Bacteriology ; or Household Physics. 
Junior Year. Senior Year. 

Points Points. 

Domestic Science C4 3 Domestic Science D5, 6, 7 6 

Chemistry of Nutrition C5 3 Principles of Education CD3 3 

English 3 Elementary or Secondary Edu- 

French, German or Spanish 3 cation 2 

Economics 3 French, German or Spanish 3 

Physical Training 2 Physical Training 2 



Work in the School of Art is recommended, and greatly 
needed by students, but is not required. Two points out of 
the six in the Senior Domestic Science are given for other 
work, elected after consultation with head of department. 



d 





Each student must have two or more large white aprons, 
two small hand towels, two holders. 

All school dresses should be made with short sleeves, or 
sleeves which can be turned back to look like a cuff. The 
climate of New Orleans is too warm to wear added cuffs. 

Rubber stamps, of initials, or one initial and last name, 
with pad and indelible ink, are used by many students for 
marking all clothing. Every article should be marked plainly. 
This is important. Careful provision should be made for 
keeping all clothing worn in the laboratory spotlessly clean. 



SUGGESTIONS FOR ORDER OF DESKS. 



Tools in each compartment arranged from right to left 
Drawer 



Towels 


Kitchen Knife Wooden Spoons 


Dish Cloths 


Kitchen Fork Wire Egg Beater 


Holders 


Palette Knife Wheel Egg Beater 


Matches 


Paring Knife 




Tablespoons 




Teaspoons 




Custard Cup 




Upper Shelf of Cupboard. 


Front. 


Back. 


1. Eolling Pin 


Graters 


2. Aluminum Measuring Cup in Sauce Strainer in 


Agate Pan in 


Platter 


Pie Pan 




3. Glass Measuring 


Cup 


4. Pint Bowl 




5. Pry Pan 






Lower Shelf. 


Front. 


Back. 


Double Boiler 


Flour Sieve in 


Stew Pan 


Collander 




Mixing Bowl 



Handles of all utensils are turned to right, for conve- 
nience. 

Cupboard and drawer should be clean and dry. 

All utensils should be clean and dry before they are placed 
in desks. 

Steels must be bright and dry. 

Turn knife edges to the left. 

Flour sifter may be wiped with dry towel. If it needs 
washing, put it to dry on the oven or in the sun. 

Tea kettle should be left empty with lid loose. 

Stove should be as clean as knife and paper can make it. 
If any moisture is left on it, it will rust. Do not set things 
on it when not in use. 

6 



Desk top and bread board should be clean and dry. 

Put towels in towel hamper, unless washed and hung on 
wire line. 

When putting desk in order, if an article is imperfect or 
cannot be cleaned, return to maid and get a duplicate with 
which to complete equipment. 

Thermometers should be cleaned and returned to table. 

When lighting the gas, turn it on full, hold match not too 
near the burner, then as soon as the cooking permits, turn it 
as low as possible to do the cooking. Extinguish the gas in 
stoves or ovens when through using them. 

Replace covers on cans and boxes immediately after using. 
Also put corks into bottles. 



HABITS DIFFICULT TO ACQUIRE. 



1. To measure accurately. 
To weigh accurately. 

To divide recipes accurately. 

2. To shake out matches ; not to blow out. 

To place burnt matches in proper place — never drop. 

3. To keep table top and desk in order and clean. 
To keep floor clean. 

To clean up "as you work." 

4. To stir with bottom of spoon in widening circles. 

5. To cool any hot food by setting the retaining utensil 
first into cold water (running water best) before setting into 
refrigerator. 

6. To clean sauce pans, cereal kettles, etc., by boiling 
water in them to loosen the food. Candy kettles and spoons 
easily cleaned with plenty of water. All kettles should be 
filled with cold water as soon as food is removed. 

7. To feel the sticking through the spoon, and thus pre- 
vent burning when stirring food over fire. 

8. In working with yeast, to get the growing started 
first — as soon as possible. 

9. To work fast in the beginning of meal preparation, to 
avoid hurry in the end. 

7 



10. To keep stools under desks when not in use. 

To put every chair into proper place, after using. 

11. To light gas by turning on full. 
To turn low as soon as possible. 
To turn out when not in use. 

12. To never drop materials when transferring from one 
utensil to another. Use supply pan. 

13. To wash strainers and graters with brush. 

To wash raisins and currants in colander set in pan 
of water. Eub between the hands. Rice and berries under 
faucet. 

14. To care for aprons — taking home soiled ones and 
bringing back clean ones every Aveek. 

To have aprons, books and other belongings marked. 

15. To close all doors without banging. 

16. To keep soft dough well scraped from the molding 
board and rolling pin when making pastry. 

17. To read a thermometer. To handle with care, and 
keep in hot water in tall pitcher when making candy or icing. 
Paper in pitcher, and no water, for deep fat frying. After 
using, clean carefully and replace in case. 

18. To place corks in bottles and covers on boxes as soon 
as any food is taken from them. 

19. To clean stoves with paper — not towels or cloths. 

20. To drain fried foods on soft paper in warm oven as 
soon as cooked. 

21. To "sense" the nature of things by the odor. 



SIMPLE HEALTH RULES FOR COLLEGE GIRLS. 

Compiled by Students. 



Put your energy into thinking — not worrying. 

Keep regular hours. 

Take eight hours sleep in well-ventilated room. 

Keep body and clothing clean. 

Take regular outdoor exercise. 



Stand, sit and walk correctly. 

Breathe deeply. 

"Wear comfortable clothes. 

Avoid hurry. 

Eat slowly and only wholesome food — avoid pastries and 
fried foods. If afternoon lunch is desired, eat fruit or pure 
candy, or plain ice cream. 

Drink plentj^ of water between meals and on first rising. 

Drink water with meals, if it agrees with you, but not 
when any food is in the mouth. 

If you can get grapefruit or oranges an hour before break- 
fast, do so. 

Do not eat when very tired. 

Systematize Avork and keep up with it. 

Train yourself to be cheerful. 



TABLE SETTING AND SERVICE. 




The Serving of Meals. 

Four points should be remembered in serving all meals: 
sanitation, precision, convenience, and beauty, 

9 



The room must be in order, clean, free from dust, well aired, 
and of right temperature. 

The linen should be immaculate, the china and glass glisten- 
ing, and the silver well polished. 

The plate makes the center of each cover. 

Allow about two feet for an individual "cover" at table. 

Allow about 15 or 16 inches in depth for "covers." 

Knives and spoons are placed at the right, forks at the left 
of the plate; the cutting edges of the knives are towards the 
plate, the tines of forks and bowls of spoons are turned up- 
ward. Water glass placed at end of knife. Bread and butter 
plate at end of fork. Napkin at left. 

The cover is set one inch from the edge of the table. 

The first piece of silver to be used should be farthest from 
the plate. All articles in the "cover" should be close enough 
to barely see a distinct line of white linen between. 

Warm all dishes for hot food and chill all those for cold 
food. Use hot water or warming oven. 

Fill the glasses and place the butter on plates two minutes 
before the meal is served. 

Announce to hostess that dinner is served. 

Pass everything to the left. 

Set down dishes to the right. 

Drinks are served to right. 

"Americans, if caught young, can be taught to eat in a 
leisurely manner, and to refuse to accept anything that lacks 
appetizing flavor. ' ' — Finck. 




WHEEL TRAY MADE OF CYPRESS. 



Posts 1%" square at ends. 

Wheels 12", These are "go cart" wheels, and ordered 
by furniture dealer. Trays yg'' stuff, with molding around 
edge. Top trays are removable. 

Lumber and labor together cost $6.00. The go cart, rubber 
tired wheels cost $2.40, and were ordered through a furniture 
dealer. The y^" rod axles must be made by a blacksmith 
and cost about $1.00. Instead of clamping the axles to the 
legs, bore holes through the legs through which the axles 
may be passed. 

This wheel tray may be made at home by any boy having 
manual training work in school, and is a great labor saver in 
a large house. 



THE FIRELESS COOKER. 



The principle involved in the tireless cooker is that of heat 
retention, like the thermos bottle. 

Primitive woman applied it when she boiled and roasted 
with hot stones. 

By the ordinary cooking process, the heat requires con- 
stant renewal, much being lost. 

Cooking once started will continue if the heat can be re- 
tained, and this is done in the tireless cooker. 

The tireless cooker is a box varied in shape, size and mate- 
rial, in which heat and food are placed. 

The cooking is started by the application of heat in some 
way and placed in the tireless cooker, where the process is 
completed by the heat retained in the food. 

The tireless cooker is lined with metal and interlined with 
a nonconducting material which prevents the escape of the 
heat. 

Mineral wool and asbestos are good materials for this pur- 
pose, and lately pressed cork has been used. 

The compartments, one or several, hold utensils with tight 
covers. 



Some cookers are furnished with disks of soapstone ,metal 
or composition, for additional heat. 

Soapstone whose atomic weight is low radiates gradually 
for a long time, while metal, with great atomic weight, radiates 
a more intense heat for a shorter time. 

Cooking continues as long as the heat is retained in the 
cooker. 

The ancients had makeshifts for cooking without fire be- 
fore the Christian era. 

The Norwegians were the first to have anything like the 
modern fireless cooker. This was a box packed Avith hay, 
called the Norwegian hay-box, in which cooking, started by 
ordinary means, was completed in the retained heat. 

The immediate predecessor of the fireless cooker in this 
country was the Aladdin oven, furnished with heat from a 
lamp placed beneath. This was invented by Mr. Edward At- 
kinson to aid the woman who was both housekeeper and wage- 
earner, so that her family could have a well-cooked meal. The 
woman who is away all day is apt to use the fry-pan in her 
haste. This often results in unwholesome, greasy food. 

Manufacturers have used all means to improve the fireless 
cookers. Electric cook-stoves are now made, although still 
high in price. The current can be cut off when the food 
reaches the proper heat, and the cooking is completed by the 
retained heat of the insulated compartment . 

A satisfactory fireless cooker can be made at home. A 
barrel is advantageously used for this purpose in many board- 
ing houses. 

Good fireless cookers can be bought at moderate prices. 

The success of the fireless cooker depends on the user, and 
demands a knowledge of cookery. The cooker furnishes a 
slow and even heat, ideal for foods which require long, slow 
cooking. The time required varies with the food, the amount, 
and the manner of cooking it. Some foods take no longer 
than in the ordinary stove. Some take two or three times as 
long. Food can remain in the cooker overtime for convenience, 
but must not get cold. The cooker is not suitable for foods which 
require increasing heat, or evaporation of water, or for ex- 
tremely short processes. It saves four-fifths of the fuel bill 



when properly used. It economizes time and labor and elim- 
inates worry. It helps to reduce the high cost of living, as 
cheaper cuts of meat can be made tender by its use. It gives 
the woman more time for her hcildren and family and services 
for the good of mankind. The breakfast cereal can be thor- 
oughly and wholesomely cooked in it during the night. The 
cooker can be quickly adjusted to individual needs. Failures 
are due mainly to a lack of sufficient time and to not having 
the food hot enough when placed in cooker. The utensils 
must be of the proper size for the amount of food, and smaller 
pans can be adapted from general stock. The cooker must be 
cleaned, dried and aired thoroughly after using. The uten- 
sils must be scalded and dried and left uncovered Avhen not 
in use. 

Like the thermos bottle, the tireless cooker may be used for 
keeping foods cold, for packing frozen dishes like "mousses." 
A little greasing (vegetable oil will do) prevents action of salt 
on aluminum lining. 



FOOD 

Food is anything which, taken into the body, builds tissue, 
or yields energy (heat), or does both. This is a common defi- 
nition, but there is a feeling that it is incomplete, for many 
foods are beneficial to health, which are low in caloric value. 

Cost of Food. — Thirty-five cents a day is often reckoned 
for raw material. If the protein (meat and eggs) content is 
kept rather low, thirty cents per day for each individual is 
abundant. (New Orleans 1915 prices.) 

Food materials, as grains, fruits, vegetables, are made up 
of protein, fat, carbohydrate, minerals and water. These sub- 
stances are called food principles, or foodstuffs. In older 
books the term, ''proximate principles," means the same 
thing. 

Protein foods — meat, fish, eggs, milk, cheese — require low 
heat. 

Fats — butter, cream, meat fats, olive oil, cotton seed oil, 
suet, lard — low heat. 

Carbohydrates — starch (found in cereals, vegetables and 
fruits), sugar, gum, cellulose — high heat and long cooking. 

13 



The value of food to the individual depends upon his power 
of digestion and assimilation. 

The sick, the very young and very old, may not eat with 
safety the foods that can be easily digested by strong people 
living active lives. 



CALORIES 



The unit of measure for energy-value in food in the large 
Calorie, always written with a capital to distinguish it from the 
small calorie. A Calorie is the amount of heat required to raise 
the temperature of a pound of water four degrees Fahrenheit. 
Coal is purchased on the basis of its caloric value. 

A few standard foods are here arranged in a scale, showing 
that the energy value of foods range from about 4000 calories 
per pound, downward. 



Cost 

Per 

Pound 


FOOD 
MATERIAI, 


Protein 


Fat 


Carbo- 
Hydrate 


Calories 
Per Pound 


65c 
12 


Olive Oil 




100. 
100. 




4080 
4080 




Lard 
















4000 


30 
40 

10 


Pecans .^ 

Butter 




II. 

25- + 


71. 
85. 
67. 

38.+ 


13- 


3455 
3410 
3030 
2560 








Peanuts 


24.+ 


2000 


25 
10 


American Cheese 

Soda Crackers 

Cookies 

Gran. Sugar 


1:i 

7- 


33.7 
9- 
10. 


2. 
73. 
73- 
100. 
66.+ 
62. 
79- 
74.8 
59- 

11 

51. 

55- 
69.+ 

53- + 


1950 
1925 
1920 
i860 
1850 
1665 
1650 
1640 
1620 

^591 
1520 

1515 
1355 
1300 
1290 
1225 
1 190 
1125 
1 105 






60 




6 




6 


Rolled Oats 


24.6 

8. 

10.8 
25.7 

7- + 

4- 

4- 
36.9 

8.7 

2.+ 

18.+ 
6.+ 
18.5 


7- + 
I. 

.6 
I. 
I. 

.26 




6 


Dried Peas 




3 


Grits 

Wheat Flour 




4 
10 








6 


Rice 

Honey . 




20 




25 


Cream Pie .. . 


II. 
2.6 

i/e" 

20. 




20 
6 


Smoked Herring 

Biscuits 




5 


Molasses 

Bread (home-made).... 

Beef Loin 

Chestnuts 

Leg of Mutton 




5 
20 




25 


42. 




20 

























C AliOBIES — C ontinued . 



Cost 

Per 

Pound 



FOOD 
MATERIAL, 



Mince Meat 

Cream 

Beef Round, lean. 

Eggs 

Baked Beans 

Cottage Cheese . .. 



Green Peas . 

Bananas 

Brook Trout. 

Potatoes 

Figs 

Crayfish 

Milk 

Apples 

Oj'sters 

Beets 

Mushrooms . 
Carrots 



String Beans . 

Turnips 

Musk Melon . 
Strawberries 

Okra 

Cauliflower .. 

Spinach.. 

Tomatoes 



Lettuce 

Celery 

Asparagus . 
Cucumbers. 
Bouillon 



Protein 

9c 



4.8 

2.5 

2I.+ 
13.7 
6.9 
20. 



7- 

I.+ 
19- 
2. 

1-5 
16. 
3- 

.4 
6.+ 
1.6 
3-5 
I.+ 



I.+ 

.6 
I. 
1.6 
1.8 
2.+ 

.9 



I. 
1-5 



2.+ 



Fat 



Hydrate 
Carbo- 



6.7 
18.5 

7-9 
10. 

2.5 
4- + 



•5 

4- 
•5 

I. 
.1 
•4 
.4 



32- + 
4-5 



19.6 



18. 

18.8 
I. 
5- 

14.+ 
3-7 
9-7 
6.8 
9- + 



7- + 
8.+ 

9-+ 
7- + 
7- + 
4-7 
3- + 
3-9 



2.9 

3.+ 
2.8 

3-1 
.2 



Calories 
Per Pound 



970 
910 
730 
720 
600 
510 



465 
460 
445 

380 
340 
325 
290 
235 
215 
210 
210 



195 

185 
185 
180 

175 
140 
Iio 
105 



500 



INVALID COOKERY. 



Invalid cookery is becoming more and more an important 
part of general household cookery. The selection and pre- 
scription of food for the sick involves not only a knowledge 
of food composition and nutritive values, but also a knowledge 
of the individual taste and peculiarities of the patient. 

It should be the aim of the person preparing the food to 
furnish a daily menu that will be appetizing, digestible, and 
as varied as possible within the limits fixed by the physician. 



The problem of feeding the sick is to nourish the body, i. e., 
to rebuild cells, and to furnish energy. 

Nutrition is affected by the amount of food eaten, combined 
with powers of digestion, absorption, assimilation and meta- 
bolism. 

Selection of food for invalids is as important as medicine 
and nursing. Sometimes diet is the only means of cure. The 
nurse must understand what is meant by Liquid, Light and 
Convalescent Diets, in order to supply the patient's needs. 

Liquid Diet is food for very sick people. Milk is the best 
all-round article on this list, alternated by broth and white 
of eggs raw. Milk is varied by adding different flavors, by 
difference in temperature, or by giving it as koumis, malted 
milk and gruels. 

Acute disease is usually accompanied by fever, indicat- 
ing that body tissues are being destroyed rapidly and must 
be replaced. The digestive apparatus is out of order, and it 
cannot dissolve solid food. Milk, eggnog, gruel, broths, are 
valuable at this time. They are digestible and nourishing. 

Eggnog. 

1 egg 1 T. lime water, and speck of 
% C. milk salt 

2 T. sugar 1 T. lemon juice 

Beat yolks till foamy. Add other ingredients, stirring con- 
stantly. Add stiffly beaten white of egg and a dash of nut- 
meg. 

White of egg is almost pure albumin, easily digested. The 
milk contains emulsfied fat and a small amount of casein, 
which sometimes becomes solid in the stomach. The lime water 
is put into the eggnog to counteract this tendency. 

Flour gruel is an old-time favorite with nurses. It is 
easily prepared. But is it always cooked long enough? Flour 
means starch, and starch means long, high cooking. Cook 
30 minutes. If cornstarch is used, cook one hour. 



Flour Gruel. 

1 Tb. flour 1 C. milk 

Mix flour with cold milk until smooth. Scald remainder 
of milk. Stir into batter, cook in double boiler. If flavors 
are added they should be pure natural flavors. 

Invalid Cocoa. 

1/2 C. milk 1 T. sugar 

1 C. boiling water 2 T. prepared cocoa 

Few grains of salt 

Mix dry ingredients. Dilute with boiling water to smooth 
paste. Add remaining water and boil 10 minutes. Add milk, 
and Avlien hot serve. There are two important points in mak- 
ing invalid cocoa : one, the length of time required to cook it, 
and the other, the addition of salt. They both go back to the 
same source — starch. Chocolate is about 50% fat, and 10% 
starch, but when made into cocoa about one-half the fat is 
removed, which makes it less rich and more digestible for 
the invalid. The proportion of starch, however, is increased 
because of this change. High heat is required to rupture 
starch cells and make them digestible for the normal stomach. 
Is it not more important that they should be well cooked for 
an invalid ? The salt brings up the flavor of starch and makes 
the beverage more palatable. Mill with Dover egg-beater, and 
serve in a pretty cup. 

Variation : Serve with beaten egg, or with beaten white 
only. 

The average invalid, when he begins to recover, craves 
something more substantial than liquids. He is right. These 
liquid foods are given because his digestion is impaired, and 
not because he does not need more solid nourishment. When 
he can digest more nourishing food, he should have it. Mrs. 
Hart, a celebrated English nurse and writer, compares liquid 
diet to a crutch. They both must be discarded as soon as pos- 
sible. The invalid may then be put on a Light Diet, which 
consists of cream soups, soft custards, gelatine preparations, 
eggs, etc. 

Serving : Use tray large enough to hold dishes well. A 
round tray is convenient for serving an article of liquid diet; 

17 



while an oblong tray does nicely for a light diet luncheon. 
Use the prettiest china and the finest linen that the house af- 
fords. Have the linen beautifully laundered, and the silver 
and glass shining. Do not garnish the food, but lay a pretty 
flower or sprig on the tray. Consider the harmony of colors. 

Feed frequently, and give only a little at a time. 

Remember that digestion is a psychological as well as a 
physiological process. Appeal to the invalid's resthetic sense 
through the appearance of food, and if not too ill, entertain 
during the meal with jokes and interesting conversation, to 
keep the patient's mind from thoughts of self. 

Invalid cookery, properly served, can be appetizing, nour- 
ishing, and attractive. 



Some Foods Which Are Not To Be Eaten by Young Children 
or Invalids. 

Meat- 
Fresh pork 
Veal 

Ham, unless most carefully cooked at low heat for sev- 
eral hours 
Sausage 
Hash 
Sweet breads, liver, tripe, brains 

Cheese. 
Eggs- 
Fried 

Hard boiled 
Hard poached 
Scrambled 
or in any dish cooked with fat. 

-Raw Vegetables — 
Cabbage 
Cucumbers 
Celery 
Lettuce 

i8 



"Water cress 

Green peppers, radishes, onions, pickles, olives or nuts. 
Cooked Vegetables — 

Fried potatoes, onions, or any fried foods 

Cabbage boiled with meat 

Lye hominy 

Saratoga chips 

Turnips 

Baked beans 

Peas 
All pastries, salads, and rich sauces. 

If onion is added for seasoning, it should be grated and 
strained. 

Children should never have tea, coffee, nor highly colored 
candies. 
List of Foods Reasonably Safe for Those Whose Digestion Is 

Not Strong. 



Liquid Diet. 

Milk, buttermilk, and many 
other variations, and various 
flavors 

Broths 

Beef juice 

Cocoa 

Eggnog 

Fruit beverages 

Barley and rice water 

Toast water 

Albumin drinks 

Gruels 



Light Soft Diet 

Broths and soup with grains 

Eggs — soft cooked 

Cereals 

Toast 

Custards 

Jellies 

Junket 

Ice cream 

Ices 

Raw beef sandwiches and all 

foods included in Liquid 

Diet List. 



Convalescent Diet. 

All foods included in list of 

Liquid and Soft Diets Asparagus 

Fish Peas 

Chicken Fruits 

Squab Desserts, except 

Eggs and pastries 

Baked potatoes Chops and steaks. 

19 



rich cakes 



"Few things are of more importance than that we should 
find ourselves physically and mentally equal to our day's work, 
but not many of us realize how largely this depends upon the 
food we eat." — Mary Hinman Abel. 



TEMPERATURES. 



In cook books, temperatures are usually expressed in 
Fahrenheit, but in books of "pure science," in Centigrade. 
To change F. to C, subtract 32 and multiply by 5/9. 
To change C. to F., multiply by 9/5 and add 32. 

Temperatures in Frequent Use in Cookery. 

C.° F.° 

450 Pastry 
Biscuit 
Layer cakes 

420 Caramel 

400 Bread 

380 Deep fat frying, cooked mixtures 

360 Deep fat frying, raw mixtures 

365 Barley sugar 

310 "Hard crack" 

290 "Crack" 

248 "Hard ball' 

240 "Soft ball" in candy, or 
"Thread," in icing 

100 212 Boiling point of water 

185 Simmering 

169 Scalding milk 

981/2 Blood heat 

85 Best temperature for yeast 

70 Room temperature 

45-35 Grood refrigerator 

32 Freezing point of water. 



RECIPES. 

Weig"hts and Measures. 

All measures are strictly level. 
T.=teaspoonfiil 
Tb.=tablespoonful 
C.==cupful 

3 T.=l Tb.=i/2 oz. heavy materials 
16 Tb.=l C.=8 oz =1/0 lb. 

2 C.=l pt.=16 oz.=llb. 

4 C. or 2 pts.=l qt.=32 ozs.=2 lbs. 

These weights are only approximately true. A cup of 
heavy syrup weighs more than 8 oz. A cup of average flour 
weighs only 4 oz. "A pint is a pound" holds fairly true for 
butter, sugar, eggs, meat, milk. But it takes a quart of pastry 
flour to weigh a pound. 

Few directions are needed, as all recipes are written in 
the order of mixing. 

Table of Proportions for Quick Breads. 

1 C. liquid to 1 C. flour Popovers 

1 C. liquid to 11/2 C. flour Griddle Cakes 

1 C. liquid to 1% C. flour Waffles 

1 C. liquid to 2 C. flour Muffins or cake 

1 C. liquid to 3 C. flour Biscuits or bread 

1 C. liquid to 4 C. flour Pastry 

1 C. liquid to 6 C.-f-Aour Cookies 

Sour Milk and Soda. 

^ T. soda in 1/4 C. thick, sour milk equals the gas pro- 
duced by 1 level T. of baking powder. The soda should have 
all lumps crushed or sifted out before measuring. The meas- 
ure should be accurate and the soda should be dissolved in 
1 T. of hot water before adding to sour milk. 

Soda may be used with lemon juice also, to produce gas 
for leavening dough. Use a scant 3/2 T. soda for every cup of 
sour milk, or for 2 Tb. lemon juice. 



Baking: Powder. 
2 oz, soda 

2 oz. cornstarch (Weights must be accurate) 

4 oz. cream tartar 
Mix thoroughly, sift 6 times, and keep in tightly covered 
tin box. This makes 14 lb. baking powder . 

Biscuit, With Sour Milk. 

2 C. flour % C. sour milk 

2 T. baking powder I/3 T. soda 

1 T. salt 1 Tb. hot water 

3 Tb. fat 

Mix dry ingredients. Dissolve the soda in hot water, then 
beat into the sour milk. Mix dough at once and bake as other 
biscuit. 

Biscuit. 

2 C. flour 3 Tb. Fat 

4 T. baking powder % C. milk or water 
1 T. salt 

Mix and sift dry ingredients "Work fat in evenly. Add 
liquid gradually and mix with spatula. Roll on floured board 
till 1/2 in. thick. Cut out and bake from 12 to 15 minutes in 
hot oven. Or, do not roll, but drop by spoonfuls on baking pan. 

Rich Biscuit. 

Make the same biscuit dough, using more fat and 1 Tb. 
sugar. 

For liquid, use 2 eggs well beaten and l^ C. milk. 

Shortcake. 

Use rich biscuit dough, bake in round tin, and when cool 
spread thickly with fruit and whipped cream sauce. If 
canned fruit is used, it should be well drained, and the juice 
used in sauce. 

Apple Slump. 

Pare, core, and slice 4 apples. 

Cook in water to cover till tender. Put into baking dish, 
add sugar to taste (about % C.) and 1/2 T. cinnamon (or 
other spice) and 1 Tb. butter. 

Cover dish with biscuit dough, bake, serve with sweet 
sauce or cream. 



Fruit Rolls. 

Biscuit dough, rolled. 
Spread with 2 Tb. soft butter. 
Sprinkle over with: 

% C. raisins 

% C. nuts (cut fine) 

2 Tb. sugar, mixed with 
y^ T. cinnamon. 

Roll like a jelly roll. Cut off slices 1 inch thick. Bake 15 
minutes. 

Broiled French Toast. 

3 eggs 1 C. milk 

1/2 T. salt 6 slices stale bread 

2 Tb. sugar 

Beat eggs slightly, add salt, sugar, milk, strain into a 
shallow dish. Dip bread in mixture until soft. Place slices 
on well-oiled, baking sheet or pan. Bake in moderate oven 
until top of slice feels dry, then turn slice over to dry out 
other side. Do not let toast become brown if served to chil- 
dern or invalids. Serve for breakfast or luncheon, or with 
a fruit sauce for dessert. 

The "lost bread" so frequently made in this section is 
about the same as this, but is sauted or fried. 

Bread Griddle Cakes. 

Mix and soak until soft : 

1% C. fine, stale crumbs % C. flour 

11/2 C. scalded milk 34 t. salt 

2 Tb. fat, butter, lard 1% T. baking powder 

or cooking oil 2 Tb. sugar 
2 eggs well beaten 

Soft Corn Cake. 

11/4 C. cornmeal 2 eggs 

1 T. soda 2 C. sour milk 

1 T. salt 2 Tb. melted butter 

Mix soda, salt and cornmeal; gradually add eggs, well 
beaten, and milk. Heat thick frying pan, grease sides and 
bottom with butter, turn in mixture, place on middle grate in 
hot oven and cook 20 minutes. 

23 



Golden Corn Cake. 

(From Miss Farmer.) 
34 C. corn meal 1/2 T. salt 

11/4 C. flour 1 C. milk 

14 C. sugar 1 egg 

5 T. baking powder 1 to 2 Tb. melted butter 

Mix and sift dry ingredients; add milk, eggs, well beaten, 
and butter. Bake in shallow buttered pan in hot oven 20 
minutes. 

Bread Muffins. 
(Very inexpensive.) 
1 qt. flour 2 T. salt 

21/2 Tb. baking powder IVs C. milk 

Steamed Brown Bread. 

1 C. pinhead oatmeal or 1 Tb. soda 

cream of wheat 1 T. salt 

1 C. corn meal 1/2 C. molasses 

1 C. Graham flour 

2 C. sour milk or a little less of sweet milk 
Mix in order given. Steam in buttered baking powder cans 
for 3 hours. Remove the lids and dry out in a slow oven. 
Raisins may be added to this recipe if desired. 

Parker House Rolls. 

8 C. (2 qts.) flour 2 C. milk 

1 T. salt 1/2 C. sugar 

2 Tb. butter, lard or cot- % cake compressed yeast 

tolene 1 C. warm water 

Mix and sift flour and salt, and work in the shortening 
thoroughly. Dissolve the yeast in lukewarm water. Scald 
the milk, dissolve the sugar in it after it is taken off the Are. 
Cool milk until it is lukewarm, mix yeast with it. Make a 
hollow in the center of the flour and pour into it the milk and 
yeast mixture. Sprinkle a little of the flour over the top. 
Cover well and set it to rise. If this is done at five o'clock, 
at ten 'clock stir the whole together thoroughly with a spoon. 
Cover and let rise over night. In the morning turn the dough 
onto a slightly floured board, work together a little, and roll 

24 



it evenly V2 inch thick. Cut into rounds with a good-sized 
biscuit cutter. Place a piece of butter on one side and double 
the other side over it, so the edges meet. Let them rise until 
nearly doubled in size, about one and one-half or two hours, 
and bake in a hot oven for 20 minutes. Place rolls in greased 
pan far enough apart to give room for them to rise without 
running together. Glaze the surface before removing from 
oven. 

Tomato Cocktail. 

6 large, ripe tomatoes Dash of tabasco 

1/2 T. grated onion 1 T. "Worcestershire 

% Tb. salt 4 Tb. tomato catsup 

Skin tomatoes, cut crosswise, remove all seeds, chop pulp 
and mix with other ingredients. Set in refrigerator several 
hours to ripen. Serve as first course at lunch or dinner. 

Red Bean Soup. 

1 lb. red beans soaked over night. 

Boil in about 2 qts. water until skins leave easily. Pass 
through puree sieve and add to roux. 
Make roux, using: 

2 Tb. fat of ham or bacon drippings 

1 onion, minced 

2 small cloves or garlic minced and fried in fat, and then 

flour added 
2 Tb. flour 
Let soup boil for 15 minutes after roux is added. Serve 
with small squares of toasted bread. 

Vegetable Soup with Stock. 

6 lbs, shin of beef % bay leaf 

6 cloves % T. pepper corns 

2 sprigs parsley 3 sprigs thyme 

3 qts. cold water 1 Tb. salt 

% C. each cut fine of : carrot, turnip, onion, celery. Fry % 
of meat and add to soup to improve color and flavor. Put 
rest of meat in soup kettle, add cold water and let stand % 
hour. Put on low fire and add meat which has been fried. 
Bring to boil, cover, and cook slowly 5 hours. Keep below 

25 



boiling point. Add vegetables and seasonings. Cook II/2 hours 
more. 

Cream of Potato Soup. 



1^2 qts. water 


1 stalk celery 


4 potatoes, cut small 


2 sprigs parsley 


2 onions, minced 


2 Tb. fat 


2 T. salt 


3 Tb. flour 


1/2 T. pepper 


1 C. milk 


Gumbo. 




4 Tb. drippings 


2 doz. okra pods, sliced 


2 lbs. meat, % lb. or less 


1 onion, minced fine 


ham cut in small pieces 


3 sprigs thyme 


veal knuckle cut small, 


1 Tb. minced parsley 


and 


1 bay leaf 


Shrimp, or 


3 qts. liquid 


Crab, or 


1 T. salt 


Oysters, or 


1 C. tomatoes 


Chicken, cut small 


2 Tb. flour 



Cook 3 hours — simmer, not boil. 

If oysters are used, they should be added 5 minutes before 
serving, in order to be tender. There should be two pounds 
meat in all, and it should be browned in the drippings first. 

Cream of Mushroom Soup. 

Cook 1/2 hour : 

% can mushrooms, mashed, rinsed and drained, sauted 
in 1 Tb. butter and chopped 
1 C. stock 
Add to : 

Thin white sauce in double boiler — 

4 Tb. butter, melted to bubbling, and add 
6 Tb. flour — ^when cooked 3 minutes, add 
1% qts. stock (chicken or veal preferred) 
2 T. salt 
1/4 T. white pepper. 
Rich milk may be used in place of stock. 
Brown the butter and flour, when milk is used. 
26 



Turtle. 

The green turtle is a sea turtle often weighing 200 pounds, 
and is the one oftenest found in New Orleans markets. There 
is a great variety of flesh found in the turtle. The eggs are 
used in soup. Price ranges from 12%c to 15c, rarely 20c. 

The terrapin or diamond-backed turtle frequents the salt 
marshes along the Gulf and Atlantic coasts. 

Turtle Soup. 

(Recipe for 12 persons.) 

3 lbs. turtle meat — cut small and parboiled 10 minutes, 
water used as stock. 

Fry it in 4 Tb. fat (ham fat or other drippings best) . 

2 onions, small, minced 2 sprigs parsley 

4 Tb. flour browned 6 cloves 

in fat 2 blades mace 

1 C. canned tomatoes 1 lump sugar 

1 Tb. salt and i/4 clove of 2 Tb. lemon juice 

garlic mashed fine 4 qts. stock and water 

2 bay leaves 
Cook 3 hours ; strain. 

Garnish: sliced hard-cooked eggs or quenelles of turtle 
meat, and thin slices lemon . 



(Of turtle meat.) 

Put the turtle meat used in soup through the meat grinder. 
For 1/2 lb. meat use 1/2 lb. bread crumbs, 2 egg yolks, hard. 
Season highly with salt, cayenne, parsley or thyme, spices 
(cloves and mace). Add: 

2 whole eggs 2 Tb. lemon juice 

Milk or water, or stock to moisten. 

Roll and fry like croquettes, or drop into boiling soup. 



27 



Shrimps. 




Southem Shrimp 

Shrimps are of two classes, the lake and river shrimps. 
The former are in season all the year, the latter from April 
to November. Lake shrimp are used in salads and stews of 
various kinds, but the river shrimp, which are very much more 
delicate, are used chiefly as appetizers. The lake shrimp when 
purchased in the market are not alive. They should be well 
washed under running water and all stale ones discarded. 
The test for freshness is much the same as in other fish, by 
odor, by the softness and slightly pinkish color of the shell. 
After they are well washed they are cooked by dropping into 
highly seasoned boiling water and allowed to simmer for 
twenty minutes. Cool in the water in which they are cooked. 
Peel the shrimp and remove the dark line which is the ali- 
mentary tract. The shrimp are now ready for use in all sorts 
of stews and salads. 

River shrimp are prepared in the same way except that 
they are served in the shells, very cold on beds of cracked ice, 
as the introductory course of a dinner or luncheon. Shrimp 
in salad are combined in various ways with cooked eggs, cel- 
ery, lettuce, cucumbers, capers, minced green peppers and 
olives. They are served in aspic, in tomato jelly, and are used 
in combination with other materials for stuffing tomatoes. 

28 



Shrimp are used in eombiiiation with ham, bacon or other 
meats for the stuffing of eggplants, green peppers, etc., to 
be baked. 

If canned shrimp are used, they should be removed from 
can and aerated several hours before using. 

Shrimp Wiggle. 

1 C. shrimps 1 T. chopped parsley 

1 C. peas 1/2 T. extract of beef 
Vs T. paprika 1 Tb. lemon juice 

2 Tb. flour 1 yolk of egg 
iy2 C. milk 1 T. lemon zest 
2 Tb. butter i/4 T. mustard 

1 T. salt 
Melt the butter in the chafing dish, mixing the flour well 
with it ; cook 3 minutes, then pour in gradually the milk, and 
as soon as the sauce thickens add the prepared shrimp and 
peas with all the seasonings. Bring to the boiling point and 
serve. 

Crayfish. 




Rtver Cr©y Ftsh 



>TftpyM^Nauphton 

The crayfish is a kind of ''poor relation" of the aristocratic 
lobster, but is much used as food. It should be prepared and 

29 



cooked as are crabs and shrimp. Crayfish are sometimes served 
whole on the table after being boiled in highly seasoned water, 
but they are more often used in a bisque. The mud "chim- 
neys" which they throw out over their homes are picturesque. 

Crayfish Bisque. 

2 qts. Crayfish — about 2 sprigs thyme 

4 lbs. 1/2 clove garlic 

4 qts. water 1 Tb. salt 

1 knuckle of veal 1 can tomatoes 

1 onion, sliced 6 Tb. browned flour 

1 pod red pepper 1 C. soft stale bread crumbs 

2 sprigs parsley % C. butter 

Soak crayfish for 2 hours in very strong salt water. Wash 
thoroughly under running water. Simmer 20 minutes. Take 
from water. Remove the meat from the shells, including the 
heads. If desired to stuff some of the heads for garnish to 
soup, save enough meat for this purpose. Return the rest 
of meat to water in which fish were cooked. Add veal, season- 
ings, and tomatoes. Simmer for 3 hours. Strain, add browned 
flour, and bring to boil. The heads, if used, are stuffed with 
crumbs and meat, salt, pepper, and butter, and baked in 
oven. Place these in tureen and pour the bisque over them. 

Crayfish Coquille. 

1 qt. cooked and picked % T. parsley 



crayfish 




1 T. salt 


2 Tb. butter 




8 drops tabasco, or less 


1 Tb. flour 




1 Tb. lemon juice 


2 C, cream or milk 




1/2 C. bread crumbs 


1 T. onion, grated 


or 




minced 







Make sauce, add fish. Cook 5 minutes. Put into shells, 
cover with buttered bread crumbs, to brown. Bake 10 to 20 
minutes. 



Oyster Luggers. 




The Barataria waters lie west of the Mississippi, near the 
Gulf coast. They are the home of great oyster beds and are free 
from contamination of sewage. The Louisiana oysters are of 
large size and fine flavor. 

Broiled Oysters. 

1 pt. oysters, washed in % cup of water, dried, 

and dipped in 

2 Tb. melted butter, then in the following : 
6 soda crackers, rolled fine 

1/2 T. salt 

i/s T. pepper 
Dip again into melted butter if browness is necessary. Place 
on pan in the oven until oysters are plump and juices begin 
to flow. Serve at once. 

Sauce for Oyster Cocktail. 

% Tb. horseradish 2 Tb. lemon juice 

1/4 T. tabasco 4 Tb. tomato catsup 

% Tb. Worcestershire 1/2 T. salt 

1 Tb. vinegar 2 doz. small oysters 

Panned Oysters. 

This is the simplest method of cooking. Prepare in the 
usual way to clean and free from bits of shell. Drain. Put 
2 Tb. butter into chafing dish (over water pan) or double 
boiler. When butter bubbles, add oysters, and toss about until 
plump, and the edges curl. Serve on buttered toast. A stew 
may be made of this by adding milk and heating. Seasonings 
may be added with butter or milk. 1 pt. oysters, 1 pt. milk. 

31 



An excellent sauce for the panned oysters is made by 
merely heating in butter 2 Tb. chopped chives with a little 
fresh or powdered thyme. Toast, oysters and sauce must all 
be hot. 

Crabs. 




Common EdibleorBXTieCr&l) 



Crabs should be bought alive — always. Baskets are cov- 
ered with Spanish moss to keep crabs quiet. When ready to 
cook remove moss and handle crabs with fire tongs or long- 
handled kitchen spoons or forks. Drop one at a time into 
madly boiling, highly salted and seasoned water. When all 
are in, reduce the heat and simmer for 10 minutes, until the 
shells are bright red. Too much cooking makes flesh watery. 
Cool in water in which they were cooked. 

Crab meat, if well prepared in the home, is the most deli- 
cate of all flesh foods. Crabs may often be bought in New 
Orleans for twenty-five cents a dozen, in the early summer, 
or late spring. 

How To Get Crab Meat from the Shell. 

Remove the claws. Crack them with a mallet on meat 
board, or with nut crackers. With pointed knife turn back 

32 



the "apron" or "tablier" and remove it. From opposite 
side pry shell some, and pull apart. The gills lie along each 
side. They are white and fibrous and not edible, and are 
sometimes called "dead man's fingers." The soft yellow fat 
is considered very delicious. The intestine and brain should 
be discarded. The meat lies in long segments of thin shell-like 
substance and the whole body clings to the under shell. This 
can be broken into two parts, and meat taken out with fork 
and fingers, cracking shell as needed. The claw meat is large 
and fine. Picking crabs is a tedious process. The upper shell 
is used to place the "farci" or seasoned flakes into for stuffed 
crabs. 

Stuffed Crabs. 

2 C. cracker crumbs % T. mustard 

1 C. hot milk 1 T. thyme (coarse sprigs) 

1 egg % T. salt 

1 Tb. butter 1 Tb. grated onion 

1^ T. cayenne 2 C. crab flakes (1 doz. crabs) 

Clean the upper shell, fill with this mixture, dot with butter, 
and bake 10 or 15 minutes. 

Devilled Crabs. 

2 C. crab meat (8 to 10 14T. paprika 

crabs) 1 T. lemon juice 

1 C. milk 1 Tb. minced parsley 

2 Tb. butter I/2 G. chopped mushrooms 
2 Tb. flour 2 yolks of eggs 

1 T. salt 
Make white sauce, add seasoning, crab meat and yolks of 
eggs. Cook to thicken. Cool slightly, put into crab shells, 
cover with buttered crumbs and brown in oven. 

Broiled Soft Shell Crabs. 

8 soft shell crabs 1/2 T. salt 

8 thin slices toast II/2 T. olive oil 

1/2 C. butter % T. cayenne 

1 T. parsley i/^ lemon, sliced thin 

Clean crabs by removing sand bag between eyes and "dead 
men's fingers" from under each shell. Mop crabs with oil, 

33 



salt and pepper. Have broiler hot. Cook 10 minutes. Serve 
with drawn butter, parsley, and lemon. 

Soft shell crabs are often fried in deep fat. 

Appetizer a la Princesse. 

5 crabs 1 C. cream 

Crab meat or chicken 3 Tb. lemon juice 

breast pounded in a 6 drops Worcestershire 

mortar or minced % T. salt 

5 Tb. mashed cress % T. cayenne 

% C. nuts, finely Garnish of lemon slices 
ground and water cress 

Mix, and set aside for an hour to ripen. 

Fish. 

The fish most common in New Orleans markets are red 
snapper, sheepshead, croaker, redfish, Spanish mackerel, trout 
and pompano. The finest flavored is the pompano and it is 
usually broiled. It is cheapest in the late months of winter 
and bears cold storage better than most fish. Costs from 20c 
to 50c per pound, according to the season. 

The red snapper is a fine, handsome fish, excellent for bak- 
ing. It is a dry* or white fish and frequents the deep, sandy 
pools of the ocean. It is found in the markets all the year 
and the cost runs from 10c to 12%c per pound. The redfish 
is also a dry (not oily) fish, but as it is found in shallow waters 
near the shore, it should be examined carefully before using. 
It is excellent for courtbouillon and in any stew. The redfish 
is about 10c a pound. 



*Dry or white fish means that most of the fat is not dis- 
tributed throus'h the flesh, but is found in the liver. 



34 




Floridd^ B,ed Sniffer 





MiM<y M'^ Ni^u^hton 


Baked Red 


Snapper. 


1 large red snapper. 




Dressings — 


Sauce — 


2 C. fine, stale bread 


1 qt. tomatoes 


crumbs 


1 C. stock 


14 C. butter 


3 Tb. butter 


1 Tb. onion, grated or 


2 Tb. browned flour 


juice 


1 T. minced onion 


1 T. salt 


2 T. salt 


1/3 T. pepper 


1 pod pepper 


2 doz. oysters (or none) 


2 Tb. Worcestershire 




sauce 


Stutf fish, add tomato sauce 


. Baste frequently and bake 



thoroughly, from I/2 to % hour. 

Sheepshead is a white fish good for broiling and baking, 
found all the year round in markets. Price 12^/2 to 15c per 
pound. 

Croakers are a universal breakfast fish ; usually small, best 
fried in deep fat . 

Fish and Tomato Soup (Cheap). 
1 gal. water 1 T. minced onion 

1 head and 4 slices of 1 clove garlic, or less 
red fish 1 Tb. salt 

35 



1 bay leaf 1 pod pepper 

1 sprig thyme 2 tomatoes 

1 sprig marjoram 1 Tb. Worcestershire sauce 

Boil head in water with herbs, onion, garlic. Cut up slices 
of fish, remove bone, and fry in butter, then add flour, tomatoes, 
salt and broth from head. Cook 3 hours, add Worcestershire. 
Tunny, Tuna, Horse Mackerel. 




lior^se wmdcberelorTiiiiny^ 



Common to all warm seas. Tunny sometimes weighs a thou- 
sand pounds or more and is extensively caught in the Medi- 
terranean. On the Atlantic coast of America it is called horse 
mackerel ; on the Pacific coast, where it is much sought for 
as a game fish, it is called tuna. 

Spanish Mackerel. 




ipenisH 



The Spanish mackerel is a firm, oily fish of fine flavor. The 
cost is from 15c to 25c per pound. Usually broiled. 

36 





Courtbouillon. 


2 


lbs. fish cut into pieces 2"x3", salted and fried 


2 


Tb. butter 14 T. white pepper 


2 


Tb. flour 1 red pepper 


Vi 


onion 1 bay leaf 


2 


C. cooked tomatoes 2 sprigs thyme 


1 


T. salt 



Put fried fish in sauce and simmer for ^2 hour, add 1 Tb. 
lemon juice. Redfish are usually used. 




Fish Roe Canape. 

1 Tb. butter i/i T. pepper 

1 Tb. grated onion i/o C. minced celery 

1 Tb. lemon juice 1 can fish roe 

1 T. salt 

Cook only long enough to be very hot. 

Serve on buttered toast, hot. 

Eg-g Croquettes. 

6 eggs cooked hard and chopped 

1 can mushrooms chopped and sauted for 4 minutes 

6 Tb. butter 1 T. salt 

12 Tb. flour 1/2 T. white pepper 

2 C. milk 

37 



Make this stiff white sauce and add to it the eggs and mush- 
rooms. Cool. Mix, mold, roll in crumbs, then egg, then 
crumbs. If possible, allow to dry several hours before frying 
in deep fat. 

Entrees. 

An entree is a side or subordinate dish and is usually served 
before the meat course. It is made of choice materials and 
accompanied by fine sauces, and is usually served in individual 
portions. 

"When two entrees are served one immediately after the 
other, the most delicate one should be served first. If one 
consists of solid pieces of meat or fish, the basis of the other 
should be of chopped ingredients. The same sauce should 
not appear twice. Variety of all details is desired. 

The greater number of entrees are prepared from protein 
substances : as eggs, fish of all kinds, fowl, lamb, veal, game 
and choice portions of beef, but choice fresh vegetables, as 
mushrooms, cauliflower, tomatoes and asparagus, are also used. 
Some fruits are used. 

Some of these dishes are often served as the main course 
at lunch. 

Rice Timbales. 

1 C. rice 2 Tb. fat 

2 C. broth 4 Tb. flour 
1 T. salt 4 eggs 

1 C. cooked giblets 6 drops tabasco 

Melt the meat drippings, add flour and cook until the flour 
is brown. Add the broth and stir until thickened. Then add 
the hard boiled eggs and giblets, which have been cut up. Take 
the rice which has been boiled with the thickened broth until 
soft and line the well-buttered timbale case. Fill the center 
with the giblet mixture and cover with rice. Put into the 
oven for a few minutes, until hot. 

Celery-Roe Timbales. 

1/4 C. butter 1 Tb. lemon juice and onion 

1 C. roe 1 C. celery, cut into i/2-inch 

1 T. salt pieces 

Cook together ten minutes and serve in timbale cases. 
38 



Swedish Timbales. 

% C. flour % C. milk 

1/2 T. salt 1 egg 

1 T. sugar 1 Tb. olive oil 

Mix dry ingredients, add milk gradually, and beaten eggs ; 
then add olive oil. Dip a hot timbale iron into the batter, 
fry in deep fat until crisp and brown, and invert on brown 
paper to drain. 

Celery-roe timbales are nice served on toast, crackers or 
cup-shaped bread. Even dinner rolls might be used for this 
purpose — a good Sunday night supper dish. 

Jambalaya. 

2 Tb. fat 2 C. canned tomatoes 

1 large onion, minced 2 C. liquid, water or broth 

1 clove garlic, minced 1 C. washed rice 

2 sprigs parsley, minced 2 T. salt or more 
2 stalks celery, minced % T. white pepper 
2 C. peeled shrimp, cut 

medium size 

Garlic cannot be dispensed with. Fry the seasonings in 
the fat to a light brown. 

Any mixture of left-over meats, as ham, chicken, turkey, 
oysters, etc., may be substituted' for, or added to, the shrimp. 

Tongue in Aspic. 

Simmer tongue from 5 to 6 hours in water to cover, with 
6 slices of carrot, 2 stalks celery, 1 onion stuck with 6 cloves, 
% T. peppercorns and % Tb. of salt. Take from kettle, plunge 
into cold water and remive skin and roots. Reduce broth to 
3 cups, strain, and add the tongue, which has been ground 
through a meet grinder. =» 

Add 14 C. pimentoes, 1 C. celery, 4 hard-boiled eggs. Chill, 
then place in refrigerator, well covered, until it is congealed. 

Aspics, and all gelatine dishes, should be well protected 
from the air until served. 



39 



Mint Jelly. 

2 Tb. granulated gelatine, soaked in 

1/4 C. cold water till it swells 

5 or 6 sprigs of pepper mint, chopped. 

1 C. boiling water ^^ C. sugar 

1/^ C. lemon juice 
Cook 5 minutes and add the gelatine. Stir well, then add 
the lemon juice. Chill in cold water and set into refrigerator 
to harden. This should be covered closely until ready for 
service. Serve with meats. 



MEATS. 



Daube Glace. 



3 lbs. thick, lean round steak (or rump) 

2 calf's feet, cleaned and broken (or 1 large knuckle) 

2 bouquets of garden herbs, bay leaf, savory, thyme, 

parsley, etc. 
2 carrots 2 large onions 

2 turnips 2 green onions (shallots) 

1 red and 1 green pepper 
Put into large soup pot and fill % full of water, adding 6 
cloves if liked. Simmer 4 hours very slowly or until water is 
reduced to i/4 of potful. 

Take out meat, remove all bone, fat and sinew, put into 
wet mold and press very hard. Strain liquid left, adding salt 
to taste, and 2 Tb. lemon juice, and pour on meat. Cover 
with a weight. Set away on ice after cooling until next day. 
Serve sliced on shredded lettuce. 

Creamed Mushrooms and Chicken. 



3 Tb. butter melted to 


2 Tb. flour 


bubbling. Add 


1/2 T. lemon zest 


1/4 T. paprika 


2 C. liquid (cream and 


2 T. salt 


chicken stock) 


1/4 T. mustard 





Cook until thickened and add : 
1 yolk of egg, beaten 

1 can mushrooms, rinsed, drained, chopped, sauted. 
1 C. chicken, cooked, cut into %" cubes. 
Serve on crackers or buttered toast, or buttered home-made 
bread. 

Ham. 

Soak in cold water several hours. Wash well. Remove 
string and hard skin near bone. Start the ham to cook in cold 
water. Use large kettle or clean wash boiler. A tireless 
cooker is excellent, but the ham must be cut (and sawed) into 
two parts, usually. "When the boiling point is reached, reduce 
the heat, and let water simmer slowly for 4 or 5 hours. Allow 
the ham to cool in water in which it was cooked . When re- 
moved from kettle, take off the skin and some of the fat. 
Rub the whole ham with sugar, and dust it with fine sifted 
cracker crumbs. Stick it with cloves a half inch apart, and 
bake in a very slow oven for 1 hour. 

Nut Loaf. 

1 C. pecans, cut small 1 onion, grated 

1 C. soft, stale bread 1 T. salt 

crumbs i/^ T. pepper ( 

1 C. milk % T. dried sweet herbs 

1 egg, slightly beaten (bought as "poultr}^ 

seasoning") 
Mix well and bake % hour. 

Chicken "a la King." 

2 Tb. butter (melt in frying pan or blazer) 
1/2 green pepper (chopped fine) 

1 C. fresh mushrooms (peeled, broken into pieces) 
Stir and cook 3 or 4 minutes. Add : 

2 Tb. flour, and cook 3 minutes longer. 
1/2 T. salt 2 egg yolks 

2 C. cream or milk 1 T. onion juice 

3 C. cooked chicken % T. paprika 

(cut in cubes) 1 Tb. lemon juice 

1/4 C. butter (creamed) 



Cream together, add to other hot mixture, continue stirring 
until egg thickens a little. 
Serve on toast. 

Pecan Dressing for Chicken or Turkey. 

2 C. soft, stale bread 1/3 T. pepper 

crumbs % T. powdered poultry sea- 

1/4 C. butter or other fat soning (a mixture of 

1 Tb. onion, grated thyme, parsley, sage, 

1 T. salt savory, etc.) 

1 C. chopped nuts 
Mix in order given with spoon or hands. 
Melt butter before measuring. 

1 can mushrooms or 1 C. chopped truffles makes a good 
addition. 

If desired, 1 egg and % C. hot water may be added. This 
will cut better when fowl is to be served cold. 

Use three times this quantity for a turkey of medium size. 

Game. 

Wild animals and fowls have dark flesh, probably because 
the muscles are much used. Fowls should be hand picked — 
never scalded unless very old. The mallard or French duck is 
common in our markets. Usually it is baked, in quick oven, about 
% hour, and served with turnips. Better not stuffed. Many peo- 
ple like to place an onion inside during the baking. Cold duck 
is cut into small pieces and heated with an equal amount of 
cooked celery. The sauce in which the celery is cooked is made 
of butter (or chicken fat), flour and stock (or water). 

Small birds are cleaned, washed and sometimes larded, 
rubbed with salt and soft butter, then dredged with flour. A 
small skewer may be run through legs and tail. Cook in quick 
oven, not more than 30 minutes — often 15 or 20. If served on 
a bed of bread sauce or toast, all of the juice or gravy is saved. 

Game should be roasted, broiled ,or stewed — never fried. 
Venison may be cooked much as beef, always remembering 
that it needs quick cooking. 

Rabbits should be so carefully cleaned that no fur touches 
the flesh. Wash clean and rub inside with salt and pepper. 

42 



Stuff. Rub outside with butter and seasonings, and dredge 
with flour. Place in pan with II/2 C. hot water and bake in 
quick oven about I/2 hour. Make a gravy. Serve with mashed 
potatoes. 

Pimientos. 

Remove seeds and veins from peppers. 
Boil 6 sweet green peppers for 10 minutes. 
Stuff with : 

2 C. finely chopped beef (or mixed meats) 

1 C. raisins, cooked 

1 C. nuts, cut fine 
Moisten with cream, lemon juice or butter. Bake 20 min- 
utes in covered dish with 14 C. water. 



Cheese 


Souffle. 


2 Tbs. butter 


Few grains cayenne 


3 Tb. flour 


% C. grated American ch eese 


1/2 C. scalded milk 


Yolks of 3 eggs 


1/2 T. salt 


Whites of 3 eggs 


1/4 T. mustard 


Toast 



Make a sauce of first 6 ingredients, add cheese, remove 
from fire. Add yolks beaten until lemon colored. Cool the 
mixture, cut and fold in stiffly beaten whites. If made in 
chafing dish cover, and place over hot water pan. Do not lift 
iid for 25 minutes. Serve at once with toast. 

Mixture may be poured into buttered baking dish and baked 
in slow oven for 20 minutes. 

Cheese Balls. 

1 Tb. butter 2 Tb. flour 

Cook 2 minutes. Add: 

14 C. milk — cook till % C. cheese, cut verj^ fine 

thick 14 T. salt 

5 drops tabasco 
White of one egg beaten and folded through the cheese 
sauce mixture. Form into 8 or 10 balls. Roll in cracker 
crumbs. Fry in deep fat. Serve at once on toast. 

43 



Welsh Rarebit. 

2 Tb. butter I/2 lb. soft, mild cheese, cut 

2 Tb. flour in small pieces, or about 

1 C. thin cream or 1 C. 

top milk 14 T. salt 

1/4 T. mustard 

Few grains cayenne 
Toast or crackers 
Melt butter, add flour, stir well and cook 3 minutes. Add 
cream, stirring constantly and cook until bubbles appear. 
Add cheese, stir until cheese is melted, season and serve on 
toiast or crackers. 

A rarebit should be smooth and of a creamy consistency— 
never stringy or tough. 

Cheese Toast Sandwiches. 

Rub together : 

4 Tb. chopped soft % T. paprika or 4 drops 

cheese tabasco 

1 Tb. soft butter % T. Worcestershire 

1 Tb. cream 6 slices bread V^ wide and 
Vs T. salt 4" long 

i/s T. mustard 
Make into sandwiches and toast lightly on both sides. 
Serve with salads or soups. 

Tomato Rarebit. 

2 Tb. butter 2 C. finely cut cheese 

3 Tb. flour 1/2 T. salt 

% C. rich milk i/4 T. mustard 
% C. stewed tomatoes Dash cayenne 

ad 1/4 T. soda 

Savory Sweet Peppers. 

1 C. fine, soft crumbs 1/2 T. salt 

1 onion, grated i/4 T. pepper (paprika 

2 Tb. butter preferred) 

1 C. finely cut cheese 
With this mixture stuff 6 sweet peppers which have been 
cooked rO minutes in hot water, and seeds removed. 



If the skins have been removed, bread-egg-and-crumb these, 
and fry in deep fat. They may be baked, not more than 10 
minutes. In either case, serve with tomato sauce. 

Noodles. 

2 eggs Y-i C. flour (about) 

Beat eggs until light, add flour. Put through colander 
with spoon or wooden potato masher into pot of boiling salted 
water, or broth. Cook 10 minutes and drain. These are light 
and delicious. Use as macaroni, with cheese, wihte sauce, or 
tomato sauce. Mixture may be dropped into deep fat and 
fried. Drain and use as a soup garnish. 




45 



The Artichoke. 



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BUR ARTICHOKE 

There are two classes of artichokes. The bur artichoke, 
known also as the French or green globe artichoke, is related 
to the thistle family. It is propagated from slips or suckers 
coming up in the spring. In selecting from the market, test 
the freshness by breaking off one of the scales or fleshy leaves. 
If it snaps up easily, it is fresh and young. It is boiled about 
20 minutes in salted water to which 1 Tb. of vinegar is some- 
times added. It is served hot with a little dish of melted but- 
ter into which the thick parts of the petals are dipped as eaten. 
The heart or bottom of this artichoke is most esteemed. The 
part known as the "choke" consists of the fine threadlike 
particles which are the beginning of the blossoms and should 
be carefully avoided when eating. These artichokes are some- 
times eaten cold with French dressing. 



46 




Blossoms of Ground Artichoke 

The ground artichoke, or Jerusalem artichoke, is a tuber- 
ous rooted perennial sunflower 6 to 10 feet high. Thirty to 
fifty tubers cling about the root. There are four varieties, 
white, yellow, red and purple. They are propagated like po- 
tatoes in rows over 2 feet apart. They will grow on hillsides 
in dry land where little else can be raised. The crop matures 
in 5 months and may be left in the ground through the winter, 
but if frozen when out of the ground, will spoil quickly. These 
artichokes are 78% water, but contain 17% sugar and inuline, 
a kind of carbohydrate. The tubers are cooked much like 
potatoes in boiling salted water. They make a nice vegetable 
served hot with melted butter, salt and pepper. They are 
cooked to advantage in the ''tireless." They are also pickled, 
but are best as salad. They should be marinated in French 
dressing several hours before using. They are also used as a 
puree with rich milk. 

These artichokes are much used for cattle and hogs, and the 
latter may be turned into the fields to root for themselves. 




Avocado. 

The avocado, or alligator pear, is grown in Mexico, South 
America, Florida and the West Indies. The form varies from 
round to oval and pear-shaped. The outer skin is tough and 
leathery. Some varieties are bright green, others brownish 
green, yellow, red and dark purple. The large green fruit is 
best. It sometimes weighs 4 pounds. The flesh is ripe when 
it yields slightly to pressure. 

This delicious fruit is best with lemon juice and salt. It 
does not need oil, as the natural fat is sufficient (10%-20%). 
It seems better eaten from the rind, as cantaloupes are, though 
it may be cut and pared and served as other salad fruits and 
vegetables. After it is cut apart and the large seed removed, 
slash the inner pulp and add the dressing. Serve cold. 

Stuffed Peppers. 

Mix — 

1 C. bread crumbs, fine 
1/4 C. ground cooked pork 
4 Tb. cooked celery, chopped fine 
1 C. tomato pulp 6 drops tabasco, or 

1/2 T. salt 6 drops cayenne 

1/2 onion, grated 
Mix in order given and add to first mixture. 
Remove the seeds and veins and scald the peppers for 10 
minutes before stuffing. Place a very little butter on top of 
each stuffed pepper and bake 15 minutes. 

Cauliflower. 

Remove leaves, cut off stalk, and soak 30 minutes, head 
down in cold water to cover. Cook head 20 minutes or until 
soft in boiling salted water ; drain and serve with white sauce. 
Cauliflower may be served with melted butter or HoUandaise 
sauce, or used in a salad. Salt in water does not darken. 

Stuffed Eggplant. 

1 large eggplant i^ T. salt 

1 C. stale bread i/4 T. pepper 

crumbs 1 Tb. minced parsley 



2 Tb. butter (or fat 1 egg, or none 

from bacon) I/2 C. buttered crumbs 

y2 Tb. grated onion 
Cook eggplant until tender (about 40 minutes) in boiling 
salted water to cover. Cut eggplant in halves and with spoon 
remove pulp, leaving a shell to be filled. Melt butter, add 
onion and parsley and cook 5 minutes. Add chopped pulp and 
bread crumbs, season with salt and pepper. If desired moisten 
with % C. water or stock, or 1 C. canned tomatoes. Cook 10 
minutes, stirring well. Cool slightly and add egg. Refill 
shells, cover with buttered crumbs and bake in hot oven until 
crumbs brown. 

One cup or less of shrimp, chopped or ground, ham, or left- 
over meats, may be added to eggplant. 

Candied Sweet Potatoes. 

6 medium-sized potatoes % C. water 

1 C. sugar 2 Tb. butter 

Wash and pare the sweet potatoes. Cook 10 minutes in 
boiling salted water. Drain, cut in thick slices lengthwise, and 
put in a buttered pan. Make a syrup by boiling sugar and 
water 3 minutes, add butter, pour over potatoes and bake until 
soft — about 15 minutes. 

Creamed Oyster Plant (Salsify). 

Wash, scrape, and put at once into cold acidulated water to 
prevent discoloration. Cut into slices, steam until soft, drain. 
Pour white sauce over salsifry and serve hot. 

Vegetable Pear. 

The vegetable pear, or mirliton, belongs to the cucumber 
family. It is a delicate, succulent vegetable. It is usually 
boiled, cut into halves, the pulp removed and mixed with 
cooked shrimps and seasoned crumbs, then returned to the 
shells and baked. 



49 




OKRA. 



Okra. 

Okra is chiefly used in 
making gumbo, but is also 
served hot as a vegetable with 
butter, salt, pepper and a very 
little lemon juice. As a salad, 
it is served with French 
dressing. 



Cashaw. 

Cashaw is a kind of pump- 
kin, whose flesn is fine grain- 
ed, yellow and sweet. It is 
steamed until tender, then 
seasoned with butter, sugar, 
and a little salt, and baked. 



Rice. 



The rough, brown rice, as it comes from the threshing, is 
not found in our markets. The natural coating, rich in mineral 
properties, is removed, and is said to be sold for face powder. 
After it has been removed, an artificial coating of glucose and 
talcum is put on it to preserve it. This preservative should 
be well washed off. Place the rice in strainer set in pan of 
water. Rub between fingers. Then let w^ater from faucet run 
through strainer until it runs clear. 

A fireless cooker is excellent for rice. 

1 C. washed rice 11/2 C. cold water 1 T. salt 

Place in the fireless kettle, and set on the disk as it heats on 
the fire. When disk is hot, place both in fireless for an hour. 



Grains are separate and dry, and the rice has a better flavor 
than when boiled. 

The rice without the coating of glucose and talcum is 
called ''unpolished" in the markets, and can be bought in 
some places. 

Chicken Salad. 

"When chicken is stewed, the water should boil about 5 
minutes and then the heat reduced so that it only simmers until 
tender. Let cool in liquor. The liquor in which it cools may 
be boiled rapidly after the chicken is removed until you have 
not more than 2 cups. Use this in the dressing. Remove bones, 
gristle, fat and skin. Cut meat into half-inch pieces or 
smaller. Mix with one-third as much celery and a cup of 
pecans or blanched almonds cut rather small. After lightly 
tossing with the dressing, serve in nests of tender lettuce. 

Cooked Dressing- for Chicken Salad. 

Yolks of 4 eggs % C. vinegar 

1 T. salt 1 C. good (reduced) 

% T. dry mustard chicken stock 

1/4 T. white pepper or % C. cream, whipped and 
tabasco sauce beaten in with a wire 

egg beater 
Cook in double boiler, stirring constantly. 
If desired, i/4 C. of olive oil may be beaten into this mixture 
when ready to serve. 

Cold Slaw. 

1/2 head cabbage, 1 T. sugar 

chopped 1 T. salt 

% C. cider vinegar % T. mustard 

% C. olive oil or melted 3 dashes cayenne pepper 

butter 

Bring to a boil, the oil and vinegar with the seasonings, 
and pour over, the well-beaten yolks of 3 eggs. Return to 
double boiler and stir until it thickens. Pour over cabbage 
and serve cold. .Garnish with chopped green peppers if desired. 



Kumqnat Salad. 

% box gelatine (% oz. or 2 Tb.) 
1/2 C. cold water 
Soak 10 minutes. 
Add— 

214 C. boiling water % bay leaf 
% C. sugar 3 inch strips of lemon zest 

% C. lemon juice 1 sprig thyme 

Stir over fire until sugar and gelatine are dissolved. 
Strain and cool. 

Set in pan of ice and water Avith some salt in it, until the 
gelatine begins to thicken. 

Fold into this mixture % C. of white grapes (measured 
after being prepared by dividing and discarding skins and 
seeds) and % C. of thinly sliced kumquats. 

This salad may be hardened in individual molds, or in one 
large mold. The latter is less trouble. 
Serve with mayonnaise. 

A California Salad. 

4 tomatoes, cut in slices or sections 
3 hard-cooked eggs, in slices or sections 
2 green peppers, cut small 
Lettuce or water cress 
Marinate this mixture with the following dressing : 



4 


Tb. oil 


1 


T. salt 


2 


Tb. vinegar 


Vs 


T. mustard 


1 


onion, grated 


1/2 


T. Worcestershire 


Vi 


T. anchovy essence 


1/2 


clove garlic, crushed and 


1/4 


T. paprika 




added, or if not well 


¥4 


T. pepper (black; 




liked, simply rub bowl 
with it 



Angel Cake. 

Sift flour and sugar twice before measuring 
Whites of 9 eggs 
% T. cream tartar 
1 C. sugar (fine 
granulated) 



1 T. vanilla 

1 C. flour (pastry, sifted 4 
times after measuring) 



52 



When whites of eggs begin to foam, add cream of tartar, 
and beat until stiff and dry. Beat in the sugar, add the vanilla. 
Sift the flour over the batter in thin layers, fold each layer 
into it very lightly. After the flour begins to go in, every 
stroke of mixing spoon adds to the toughness. 

Bake in ungreased pan which has little slides sticking up, 
so that cake may be inverted the instant it comes from the 
oven. 

The oven should be very slow, so that the cake will take a 
half hour to rise. The heat may then be increased a little, to 
brown delicately. "When the rounded surface sinks to the level, 
the cake is ready to be taken from oven and inverted. It 
finishes baking in this position, and should not be disturbed 
until cold, when it may be cut loose from sides of pan, and 
from the bottom of pan after slides are removed. 

Bread flour may be used, if the measure is shortened to 
"s of a C. 

Sunshine Cake. 
Measure sugar and flour after two sif tings. 

7 whites of eggs 5 yolks of eggs, well beaten 

% T. cream tartar IT. vanilla 

11/4 C. fine granulated 1 C. flour, sifted 6 times 
sugar 
Beat into the whites the sugar, lightly, but well; yolks of 
eggs, well beaten, and vanilla. Fold flour in carefully, and 
bake as angel cake. 

Gold Cake. 



% C. butter 


21/2 C. flour 


11/^ C. sugar 


5 T. baking powder 


Yolks of 8 eggs 


% T. lemon or orange 


1/2 C. water 


extract 



Bake in loaf or layers. 

A rich cake often made when angel cake is being made, as 
it calls for no whites of eggs. 

Standard Cake. 
1/2 C. butter 1 T. vanilla 

11/2 C. sugar 3 C. flour 

4 yolks of eggs 3 T. baking powder 

1 C. milk 4 whites of eggs 

53 



Mix in order given, reserving whites of eggs in a cool place 
until ready to use. Beat very light. Fold into the mixture, 
and bake in a loaf or three layers. This is a plain cake, but 
a sure one. It may be varied by the addition of chocolate, 
molasses, nuts, fruit, etc. Vanilla and grated orange peel are 
good. 

Valentine Cakes. 

1/4 C. butter 1 T. grated rind of lemon 

1 C. sugar 11/4 C. flour 

4 eggs 1/4 T. soda 

1 Tb. lemon juice 1/2 C. chopped blanched 

Valencia almonds 
Bake in one large sheet. 

Cut into two long strips, and from each strip cut hearts, 
with a heart-shaped cutter, or by cutting around a pasteboard 
shape. Use icing with chopped almonds and outline with 
chopped candied cherries or red candies. 

Devil's Food Cake. 
A— 

1/2 C. butter 

1 C. brown sugar 

2 eggs, well beaten, not separated 
B — Well beaten and added to A — 

1/4 lb. chocolate, melted 
1/2 C. brown sugar 
1 egg, beaten whole 
C— 

1 C. sweet milk 

1 T. soda in 1 T. hot water 

2 C. flour, measured after sifting 
Mix in order given. 

Gingerbread. 

1/2 C. molasses 2 T. baking powder 

% T. soda 1 T. ginger 

Set aside to work. 1 T. cinnamon 

% C. butter or other fat I/4 T. nutmeg or mace 

Cream with — 14 T. cloves 

54 



% C. sugar % C. water 

2 yolks of eggs 2 whites of eggs 

2 C. flour 

Mix like any butter cake, adding water after molasses. 

The addition of almonds and raisins makes a fruit cake oi 
this. 

English Fruit Cake — Rich. 



2 lbs. seeded raisins 


2 Tb. cinnamon 


11/2 lb. currants 


1 T. cloves 


1 lb, citron 


1 T. salt 


1/2 lb. candied cherries 


1 grated nutmeg 


1/2 lb. shelled pecans 


8 eggs 


1 lb. brown sugar 


1 C. grape juice, or 


1 lb. butter 


1 glass currant jelly 



1 lb. flour, sifted with 
This cake weighs about 9 pounds and yields 19,527 calories. 
Cost $2.60. 

Baked Apples. 

For Breakfast. 
Select apples of equal size, wash and rub them dry; remove 
the core, place them in a baking-pan, add a little sugar where 
the core has been removed, and a little water to the pan. Bake 
25 minutes, or until tender. Serve with sugar and cream. 

For Luncheon. 
Proceed as above, adding 14 teaspoon of butter to the 
cavity (and the apples may be pared). Baste frequently, re- 
move from the oven when tender. Sprinkle with granulated 
sugar and cinnamon, or a grating of nutmeg. 

A drawn butter sauce is sometimes served with apples, but 
cream is best. 

Compote of Apples. 

1 C. sugar 1 stick cinnamon 

1 C. water 8 or 10 tart apples 

Make syrup with sugar, Avater and cinnamon; boil slowly 

10 minutes, skimming well. Core and pare apples, cook till 

nearly done in syrup. Drain, and bake apples a few minutes 

in the oven. Boil the syrup till almost like a jelly. Arrange 

55 



apples on dish for serving. Fill core cavities with jelly or 
marmalade. Pour the syrup over them. Put whipped cream 
around the base and garnish cream with jelly. 

A delicious variation is made by sticking blanched almonds 
over the surface of apples, and making the syrup with grape 
juice. 

Stewed Prunes. 

Wash and pick over prunes. Put in saucepan, cover with 
cold water, and soak two hours; then cook till soft in same 
water. When nearly cooked add sugar to sweeten — 1 Tb. to 
1 qt. prunes, and a small quantity of lemon juice. When not 
soaked, put on in cold water, let stand on warm place on stove, 
then later cook without boiling. 

Apple Sauce. 

Seasoning : lemon juice or peel, cinnamon or nutmeg. 

No. I. — Wash, core and quarter tart apples and stew in a 
little water till soft. Mash through a colander or coarse sieve, 
sweeten to taste, and serve. 

No. II. — Peel, core and eighth the apples, dropping them 
into cold water to prevent discoloration. Make a syrup of 
sugar and water, one part sugar to two parts water, and let 
it come to a boil. Drop in the eighths, cover and cook till they 
are clear. Skim them out carefully and if the juice is very 
thin, boil a little longer, then pour over the apples in the dish 
in which they are to be served. 

No. III. — Prepare as in No. II and cook the fruit in a pud- 
ding dish in the oven. Bake slowly and the fruit will turn a 
rich, deep red. They must be kept covered. 

Plum Pudding. 

% lb. bread crumbs — Grated rind of 1 lemon 

soft, stale 14 lb. nut meats 

1/4 lb. flour 1/2 Ih. citron, chopped 

1 lb. raisins — seeded, % lb. sugar (1% C.) 

washed first % T. cloves 

1 lb. currants, 1 T. cinnamon 

washed and dried 5 eggs, well beaten 
56 



1/4 lb. brown sugar 1 C. fruit juice or other 

(1/2 C.) liquid 

1 lb. suet, finely minced 
14 lb. minced, candied 

orange peel 
% nutmeg, grated 
Into a porcelain bowl the required size fit heavy wax paper 
so it will entirely line the bowl. Fill with the pudding, cover 
lightly with paraffine paper tied below a flare edge. Steam 6 
hours. Replace old cover with fresh wax paper, ready to be 
reheated before using. The wax or paraffine paper used for 
wrapping butter, or lining cracker boxes, is good, but any 
clean oiled paper may be used. 

Christmas Pudding. 

2 C. fine stale bread % T. baking powder 

crumbs, dried 2 T. cinnamon 

1 C. sugar 1 C. raisins 

Ys C. butter or suet 1 C. nut meats 

14 C. flour 1/2 C. milk 

Spices and baking powder sifted into flour. 

Mix in order and steam 2 hours. 

Serve with liquid sauce, or hard sauce. 

Nuts and raisins may be omitted. 

Sauce for Christmas Pudding. 

1 C. sugar 1 Tb. flour 

1/2 C. butter 2 C. boiling water 

2 T. cinnamon 

Mix dry ingredients. Stir the boiling water into these and 
cook 10 minutes or more. 

Lemon Rice Pudding. 

Cook 1 C. rice in 1 qt. milk. When tender, add : 
Yolks of 3 eggs % T. salt 

1/4 C. sugar Grated rind of 2 lemons 

Bake like custard, about 20 minutes. Moderate oven. 
Beat whites with 1/2 C. sugar, and juice of 2 lemons, add 
as a meringue, run into oven for a few seconds. Serve cold 
or hot. 

57 





Cream Filling. 


1 C. sugar 


2 C. scalded milk 


% C. flour 


1 T. vanilla, or 


i/s T. salt 


1/2 T. lemon extract 



2 

Mix dry ingredients, and stir the scalded milk into them 
gradually. Cook in double boiler or over hot water, 5 minutes, 
stirring constantly, before adding the eggs. Into the beaten 
eggs stir several spoonfuls of the hot sauce, then add to the 
sauce in double boiler. If the mixture is stirred rapidly while 
the eggs are being poured in, no lumping will occur. This gives 
the starch longer cooking than the eggs. Use for cream pies, 
cream puffs, etc. 

Marshmallow Pudding. 

2 T. granulated gelatine soaked in 
14 C. cold water, and dissolved in 
1/4 C. boiling water 
Whites of 3 eggs well beaten 

1 C. granulated sugar beaten in slowly 

Beat mixture together till thick — about 20 minutes. Add 
1 T. vanilla. Separate i/4 of mixture and tint it, then add to 
first in spots. Chill and serve with thick plain cream or with 
whipped cream. Pudding looks best heaped lightly in glass 
dish. 

English Pastry. 

1/2 C. butter 1 Tb. sugar 

2 C. flour Yolk 1 egg 

1/2 T. salt 1 Tb. lemon juice 

Water to make soft dough (about % C). Good for tarts, 
or fancy desserts. 

Meringue — For Pies and Puddings. 

Whites 2 eggs, beaten very stiff 

2 Tb. powdered sugar, added very slowly while beating 

1/2 T. vanilla extract, or 

1/2 Tb. lemon juice 



58 



Beat whites until stiff, add sugar gradually and continue 
beating, then add flavoring. Bake in slow oven 15 minutes 
after spreading over the pie. If pie mixture is hot, a few 
seconds under flame will cook. 

"Macaroons." 

Mix whites of 2 eggs beaten stiff and 1 C. granulated sugar. 
1 C. chopped pecans, 1 heaping tablespoon toasted crumbs. 
Fold the second mixture into beaten whites and drop by tea- 
spoons (from tip of spoon) on ungreased writing paper laid 
on wet boards. Dry out in very slow oven nearly an hour. 

Apricot Sponge. 

1 box gran, gelatine in 1 C. cold water 
Soak 10 minutes and dissolve in — 

2 C. boiling water 2 C, sugar 

1 qt. (4 C.) apricot pulp (1 large can), 2 Tb. lemon juice 
if desired. Whites of 4 eggs beaten stiff and folded rapidly 
through and through the mixture when it begins to stiffen. 
Sauce — 

% C. butter or less 2 C. juice drained from fruit 

1 C. sugar, or less 3 Tb. lemon juice 

Yolks 3 eggs A few gratings of rind 

Cook and stir over hot water in double boiler till thick. 

A Most Inexpensive Sherbet. 

% C. flour mixed well with 3 C. sugar. Stir into I/2 gal. boil- 
ing water, and let boil for 10 minutes. Add juice of 4 lemons 
after mixture is cool. 

When nearly frozen add the beaten whites of 3 eggs. 
Thin strips of lemon rind boiled with the syrup, and re- 
moved before freezing, add flavor. 

Raspberry Nut Ice. 

1 qt. water, 1% C. sugar. Boil 20 minutes. Cool. Add 
juice from 1 can choicest red raspberries. 2 Tb. lemon juice. 
When nearly frozen add 1 C. pecans cut rather small. 



59 




Bananas are our cheapest fruit, and 
highly nutritious. Tlie flavor is better 
in raw fruit, but the starch does not 
change to sugar until the skin begins to 
darken. If bananas are bought before 
this time, they should be kept in the 
dark, or wrapped in clean paper until 
ripe. Peel, cut off the tip end and dis- 
card it, then scrape off the entire outside 
of the pulp. The outside fibrous material 
contains an astringent which is not 
wholesome. Cream and sugar are the 
most pleasant and nourishing addition. 



60 



Figs. 




FIG TREE. 
The best variety of fig in this locality is the "Celeste." 
The fruit should be picked shortly before using, peeled, chilled, 
and served with sugar and cream. 

Fig- Preserves. 

Select figs not over ripe. Wipe with damp cheese cloth. 
Place in a frying basket and dip into a kettle of boiling 
water to kill the ferment on the skins. Let stand 2 minutes. 
Drain. For every pound of fruit use II/2 C. sugar and % C. 
water. Cook very slowly until transparent. Remove the figs 
to the jars and let syrup cook down to desired consistency. 
Pour over hot fruit in the jars and seal. Neither alum nor 
lime is necessary, but slices of lemon cooked with fruit make 
a pleasant variation. 




61 



Orange Marmalade. 

5 oranges 5 pts. water 

1 lemon 5 lbs. sugar 

Wash fruit and slice very thin. Let stand in water 24 

hours, then cook until tender, about 2 hours. Add sugar and 

cook till it jellies, about 20 minutes. 

Kumquat Marmalade. 

Cut into quarters, or slice, and weigh. 

Cook the fruit in twice its weight of water until tender 
(about 1/2 hour). Add sugar equal to the original weight of 
fruit, and cook until it thickens. This proportion of sugar 
may be used for orange marmalade. 

Plum Conserve. 

1% qts. plums, meas- 3 C. oranges 

ured after cutting 2 lbs. raisins 

8 C. sugar 1 lb. pecans 

Cut plums and oranges into small pieces, leaving the skins 
on. Chop the pecans. Cook till thick and transparent (about 
1^ hours). 



CANDIES. 



All candy is better made with a hot fire, and on a clear day. 
See that all utensils are clean and materials are ready before 
the cooking begins. Two hundred and forty degrees means a 
soft ball, tried in ice water. When syrup "hairs" from spoon, 
it is about 240 degrees. 

Bon-Bon Cream or Fondant. 

3 C. cold water 

5 lbs. or pints granulated sugar 

6 drops acetic acid 

Stir until boiling starts, add the acid at this time. Wash 
down sides of kettle with brush made by tying small cloth 
around fork to eliminate all grains of sugar. Cook to 240° F. 
Do not stir while boiling. Very important. Be careful not to 

62 



shake or disturb the cooling syrup. Pour out at once on a 
well-washed slab of marble or into platters. When perfectly 
cold, work up until it solidifies. Place in covered jar for two 
days, when it will be ready to be made into cream bon-bons 
and chocolates. Acetic acid is the acid of vinegar. 

Plain Fudge. 

21/4 lbs. sugar (5 cups) i/^ lb. glucose or Karo syrup 

1 qt. milk (% C.) 

4 Tb. butter 

Cook to 240° F. 

Chocolate Fudge. 

Use the above recipe, adding 4 squares of grated chocolate 
Avhen it comes from the fire. Add 1 T. vanilla when cool. 

Nut Fudge. 

To the plain fudge or chocolate fudge 1 or 2 cups of nut 
meats may be added. Orange, lemon or rose fudge may be 
made by using the plain fudge with suitable coloring and 
flavoring. 

Delicious Fudge. 

When you take the plain fudge from the stove add 1 lb. 
(2 cups) of fondant which has not been worked up. Cream it 
into the plain fudge. 

Fruit Fudge. 

Add vanilla and chopped fruit to the plain fudge when it 
comes from the fire. Fruits are candied or dried, not fresh. 

Plain Taffy. 

2 lbs. or pints sugar 

1/2 lb. glucose or Karo syrup 
11/4 C, water 
Cook to 260° F. or very hard ball. 

Vanilla Taffy. 

21/2 C. sugar 1/2 C. water 

1/^ T. cream tartar I/2 Tb. vinegar 

63 



Divinity Fudge. 

2 lbs. sugar 
% lbs. glucose or Karo syrup or Velva (about li/4 C.). 

1% C. water 
Cook to 240° F. Pour % of this slowly over the stiffly 
beaten whites of 3 eggs. Let other 1/3 get cold. After the 
first batch has been beaten ID minutes add 1 C. cut nuts. Bring 
the remaining syrup to a good boil and pour slowly into the 
candy while beating. Continue to beat until it stiffens, then 
pour into a buttered pan or a pan lined with waxed paper. 
This may also be dropped by % teaspoons into little balls. 

Peanut Butter Fudge. 

2 C. sugar 4 Tb. peanut butter 

2/3 C. milk 

Divinity Icing. 

1% C. sugar 1/2 C. cold water 

1/^ C. glucose or corn syrup 
Cook to 240° F. or soft ball. Pour slowly over the stiffly 
beaten white of 1 egg. Add flavoring and nuts if desired. 

Chocolate Syrup. 

This may be made and kept on hand for beverages and 
flavorings. 

2% C. granulated sugar % T .salt 

1/4 lb. cocoa 2 C. hot water 

Boil hard 2 minutes, cool, add 1 T. vanilla. 



64 



SCORE CARD FOR TEACHING. 



Teacher's Personality — 

Voice V 

Manner 

Appearance 

Force 

Enthusiasm 

Laboratory Management — 

Ventilation 

Temperature 

Materials (for class work) 

Utensils 

Cleanness (floor, desks, stoves, utensils, cupboards, 

drawers, pantry, windows) 
Review — Preparation of mind by relating new to old. 

Presentation of Subject — 

Thought Content. Suggested Outline — 

manufacture, or 



1. 


Source, history, transportation 




other points of interest. 


2. 


Composition 


3. 


Food value 




4. Digestibility 


5. 


Cost 


6. 


Cookery — 




Materials 




Method of mixing 




Method of applying heat 




Degree of heat 




Time 




Test of finished product 


7. 


Service 


Summary. 


Psychic condition of class. 


Remarks. 



65 



DOMESTIC SCIENCE LESSON PLAN. 



Fourth Grade Pupils, Ag-es 9 to 11 Years. 



Howard School No. 2. 



Teacher's Aim. 

To inspire pupils with love of 
service in the home. Love of health, 
cleanliness, order and beauty. 

Hospitality is also considered. 

Subject. Study of equipment, 
and making of toast and tea. 



You have come to study about 
homemaking. Everyone in the 
world has a home. Sometimes we 
hear about a little girl or an old 
man who has no home, and we are 
always very sorry. We think that 
it is very sad. The children who 
have good homes are fortunate, or 
lucky, because they grow up to be 
good men and women and are most 
happy. 

Every home must have a mother 
who keeps it clean and keeps every- 
thing in its right place and does 
things to keep the family well and 
stronsj. 



Child's Aim. 

To learn to cook something good 
to eat. 

Laboratory management. 

A supply of yesterday's bread 
on bread board with bread knife. 
Butter cut into very small pats. 
Tea, teapot, strainer, cups and sau- 
cers, plates, spoon, cut sugar. Jar 
of marmalade, and baking sheet 
for toast. Each child needs a tea- 
spoon, case knife, supply pan, and 
plate. 

Teacher meets pupil, reads names 
and lets them sit by the door, 
facing light, that observers may 
see the faces, while she sits on a 
stool and talks to them. 



Who is it at home that looks aft- 
er your food and clothes, and 
you when vou start to school? 



Every home must have a kitchen, 
where work is done and food is 
cooked. 



Food builds your body, food 
keeps it in the right warmth or 
right temperature. Food gives 
strength for working, thinking, 
talking, singing, playing, even 
laughing and loving. 

To get the most strength and 
health out of our food, it must be 
prepared and cooked in the very 
best way. It must be clean food. 
A great deal of the money father 



What is food? 

What is this flesh (touching a 
child's cheek or arm) made of? 
And bones, teeth, nails, eyes, hair? 
When people are sick and cannot 
eat, can they work? 

Why not? 



works for has to be spent for food. 
If mother knows what kind of 
food gives the most health and 
strength she can save some of the 
money which father earns. No 
matter how much the food costs, 
if she doesn't know how to cook it 
she can spoil it and so waste some 
of the money. 



The kitchen is the room where 
food is cooked, and it should be 
the cleanest room in the house — the 
kitchen and the bedroom — the two 
cleanest rooms. 

The things mother uses to pre- 
pare food with are called utensils. 
See the word on the blackboard. 

We must have clean utensils if 
we want clean food, so we wash 
them with hot water and soap and 
dry them very, very dry, and put 
them into cupboards and drawers 
out of the dust. 



In what room is food cooked? 

What does mother use to put po- 
tatoes into when she boils them? 
What does she mix cake with? 
What does she mix flour with. 

If these are dusty or sticky with 
dirt, what will happen to the food? 



A cooking school kitchen is some 
different from a home kitchen, be- 
cause there are so many people 
who have to work in it. 

A jjale yellow and white and blue 
in this kitchen makes it look cool 
as well as clean. Even the refrig- 
erator and fireless cooker and book- 
cases are white. 

This is to make the dirt spots 
show so that we can keep them 
clean. 



Why do you think this kitchen is 
painted white and yellow? Do you 
see a little line of blue tiling? 
What color are the dishes in the 
little cupboards? 



Look at the floor. See if you can 
find any cracks. No — ^no place for 
dirt to stick. Look at the win- 
dows. Windows are made for light 
and fresh air. Notice how the 
screens cover them all the way to 
the top. You see that we can pull 
down the windows to let out the 
hot air and smoke, and yet no 
flies can come in. Notice that even 
the transoms over the doors have 
screens and are open. Did you 
ever notice the smoke coming out 
from the top of the windows? 
The odors of the cooking and the 
steam will also go out with the 
smoke. 

Flies are always dirty, and some- 
times the dirt on their little feet 
makes sickness, so we keep them 
out. 



Why was this floor made without 
cracks? 

Why are there no shades at the 
windows? Why are the windows 
pulled down from the tops? Why 
do we have wire screens over 
them? 



67 



Each one of you may have a 
kitchen table and cupboard and lit- 
tle stove of your own to learn to 
cook with. 



Assign desks. 



Pull out the drawer. Notice 
three compartments or little spaces. 
See what is in the left side, and 
name the articles in your mind. 
The middle compartment has a 
whole family of utensils; we call 
them the happy family. The knife 
and fork on the right side are like 
a mother and father. Then the 
good aunty, the spatula. The lit- 
tle sisters are the teaspoons, the 
big sisters are the tablespoons, and 
the baby brother, the paring knife, 
always rests his head in the big 
sister's lap. Each one has his own 
place, and is never happy when put 
into the wrong place. Take out 
each utensil and put it back into 
the very spot where it belongs. 



Where do you see the knife and 
fork which look like a pair? 



Look into the right hand space. 
Wooden spoons are stronger and 
more quiet for some kinds of cook- 
ing. 

Flat egg beaters are used when 
beating eggs on a plate, and the 
wheel ones are used in a bowl. 

Take out one teaspoon and a 
case knife like this. Close the 
drawer. I notice that some of you 
close the drawer so quietly that 
the happy family could not be dis- 
turbed. 



Can you show nie the utensil in 
this compartment which is meant 
for beating eggs? For stirring 
cake? 



Below this drawer is a cupboard. 
Catch the handle and pull up the 
door. On the top shelf is a tin 
cup; take it out and place on the 
table. 

Under it is an agate pan like 
your teakettle. Take it out, and 
always use it for carrying food 
around in. Do you think that you 
will never forget it when you' go 
to the table to get butter or eggs 
or milk? 

Just before you go home you 
must put these utensils back and 
shut the door. 



Look for the measuring cup 
which rests in a pan on the top 
shelf. 



Now I would like to have, you 
come and sit around this table. 
Bring the stool which you find un- 



68 



Light the gas for toast. 



der your table. We are going to do 
a little cooking, make toast and 
tea, so that you may make them 
sometimes for Sunday night sup- 
per, or for mother's luncheon when 
she is busy, or when she has come 
home tired from shopping. Little 
girls may be precious little helpers 
in the home. At eleven o'clock in 
the morning or four or five in the 
afternoon mother sometimes finds 
a cup of tea very refreshing. 



Toast is made from bread. There 
are good breads and bad breads 
and we must learn to know good 
breads, and not buy any other 
kind. I want you to smell these 
pieces and tell me how they smell 
to you. You know God gave us 
this sense of smell to protect us 
from things that might hurt us, as 
well as to give us pleasures in 
sweet odors. 

Bread which smells sour or 
mouldy is not good. It should 
smell sweet, but not like sugar, 
and should not be too white, and 
should taste something like nuts 
when you chew it a long time. 

Bread is the very best food in 
the world when it is really good 
bread. 



What is toast made from? 

How old do you think bread 
should be to make the best toast? 
How do you know what kind of 
bread to buy? Do you know what 
a sour smell is like? Do you know 
the smell of vinegar? 



It is cheap, too. 

We will cut this slice on this 
board and make the slices about a 
third of an inch thick, like this, 
smooth and even all the way across. 

This bread was baked yesterday. 
Stale bread makes better toast be- 
cause it is more dry. Hold the left 
hand firm, and run the knife like 
a saw right down through the loaf. 
Susie, cut your slice and put it 
into your pan. We will see what 
will happen in the oven to these 
pieces with thi nspots. Now that 
all of you have your slices cut we 
will go to the stove and light the 
fire and toast this bread. 

Notice the space between the 
shelf and the fire. Notice where 
your piece is lying on the pan. 
Now look at the clock to see how 
long it takes to make toast. It de- 
pends on how hot the fire is and 
how dry the bread is. Eemember 
dr3^ bread is best. 



How much does bread cost a 
loaf? How much does a loaf of 
bread weigh? Place the scales be- 
fore the class and weigh a loaf, 
letting them read the scale. 

Why is the board placed on the 
table to cut the bread on? Class 
observes and criticizes mentally 
each girl as she cuts her slice. 

Do you see this key on the 
stove? Why do we open the oven 
door? How can we tell if no gas 
is escaping? Why do we open the 
burner full before we put the 
lighted match to it? Why should 
we light the match first before we 
open the gas? Demonstrate the 
lighting of the match and the gas, 
the shaking out of the match and 
putting the match into its right 
place. Let several pupils imitate 
the teacher until it is done right. 
How far is the flame from the 
bread? How long do you think it 
will take to make toast, Mary? 



69 



' ' When you make toast, make 
toast." Toast, golden brown all 
over, dry all through, and burned 
no place. We will keep this hot 
in the oven while we make tea. 

These dry leaves came from In- 
dia, far over the ocean. Some tea 
comes from Japan and China also. 
We pour boiling hot water over 
these leaves to get the flavor, and 
then pour it off and drink the 
water. We throw away the leaves 
— they are not good to make any 
more tea with. There are two 
kinds of tea, black and green. 
Black tea is much better because 
there is not so much tannin in it. 
We want to get the flavor out of 
the leaves but we want to leave 
the tannin in the leaves and throw 
it away. Tannin is lazy and does 
not come out of the leaves quickly 
when we pour the boiling water 
on, but the flavor does come out 
quickly. 



When one side of the bread is 
toasted, what shall we do? Which 
side will take longer to toast, be- 
fore or after turning? How much 
longer? 



We must use water just as soon 
as it begins to boil, because the tea 
will not taste so good if made 
from water that has been boiling 
some time. 

If little girls drink tea it will 
make their skin yellow, so tea is 
only good for grown-up people. It 
is the tannin in the tea which 
makes the skin yellow, and is not 
good for the health. 

There are two kinds of tea, or 
tea made in two ways. Get your 
tablespoons and I will put into 
them some tea for you to drink. 
Hold the spoon over your pan or 
over your hand so that none of it 
will drip on the floor. Tell the dif- 
ference in the taste. Yes, tannin 
is bitter and we must not have it 
in the tea. 



Demonstrate the correct method 
of making tea, and then make some 
tea by boiling it. Sweeten both of 
these and allow the children to 
taste the good tea first. 



Now let us see how we do this. 
Fresh water from the faucet goes 
on to boil. As soon as it boils, 
scald out the teapot of eathern- 
ware or china, but never tin. Put 
the tea into the teapot. Use three 
rounded teaspoons of dry leaves 
for a family of six. Pour the boil- 
ing water into this. Pour off all 



Demonstrate, 



70 



the tea at once. Throw out the 
leaves. 'They are not good after 
the first using. 

Or, to make one cup of tea, use Serve tea to guests, but pupils 

a little strainer with one-half tea- eat toast with marmalade or jelly, 
spoon of tea in it, and pour the 
boiling water through it until the 
cup is nearly full. You may make 
a cup of tea and serve it to the 
guests. Put two lumps of sugar 
and a teaspoon on each saucer. 
Get a plate from the table, a little 
pat of butter, and a teaspoonful of 
orange marmalade, and come for 
your toast. Eat this at your own 
table. 

Now you may bring cups, saucers, everything to be washed, to this 
table. We will wipe off the plates into the garbage can with this soft 
paper. Now we will pile each utensil in a stack of its own, at the 
left side of the pan to be washed. 

Summary: 

Social service, cleanliness, health. 
Bread, good, not sour, 5c lb., stale. 
Toast, even cutting, hot oven, time, test — golden brown, dry, 

not burned. 
Tea, black, scalded teapot, freshly boiled water, never allowed 
to stand on leaA^es. 
Assignment. 



SUGGESTED COURSE OF STUDY IN HOME ECONOMICS. 



High School. Four- Year Course. 

Purpose of course — to give ideals and to train judgment. 

Three lessons a week, consecutive days, on account of spoil- 
ing of left-over food. Lesson periods not less than 80 minutes, 
better 120 minutes. 

Domestic Science — Foods and Household Management, first 
year and first half of third year. 

Domestic Art — Textiles and Clothing, second year and second 
half of third year. 

The House and Familv — Fourtli year. 



DOMESTIC SCIENCE. 



Foods — First Year. 

This course purposes that pupils shall study the lessons at 
home and commit the recipes. 

Students should do the marketing, each for a week at a time. 
Lists of supplies are to he made out in advance for each week. 
Close accounts kept of all expenditures. Household pests of all 
kinds are to be kept entirely out of department by students. 
Rules for doing this should be posted. Inside of the pantry door 
is a good place generally for all such postings. Constant vigi- 
lance is the price of this freedom. 

The student who does the marketing might take this duty for 
that week, and the pride of cleanliness encouraged. 

Home work should be planned and credits kept for every 
lesson. 

When dinners are planned it saves time to have work ar- 
ranged by teacher and assignments posted. 

This does not refer to practice meals which students plan and 
cook and serve. 

To begin every lesson with review, is a wonderful help to 
pupils. 



To post the course of study where it maj^ be copied, is a satis- 
faction to them. 

Note books should receive attention the first week and a 
model shown. 

A table of contents should be started the first week and sub- 
ject matter of lessons recorded weekly. The alphabetical index 
should be made at close of year. 

Each food should be studied according to following outline : 

1. Source, manufacture, transportation, history or other 
points of interest. 

2. Composition. 

3. Food value. 

4. Digestibility. 

5. Cost. 

6. Cookery — 

1. Materials. 

2. Method of mixing. 

3. Method of applying heat. 

4. Degree of heat. 

5. Length of time for heat. 

6. Test of finished product. 

7. Service — combinations — time in meal. 

A chart can be made by teacher and pupils, taken from Gov- 
ernment Bulletin No. 28, American Food Materials, on which a 
graduated list of the most commonly used foods should be placed. 
That food lowest in calories should be at bottom, and highest at 
top. These food values should have composition marked in 
separate columns, and also the cost. This is the best way to get 
a clear knowledge of real money value in food. 

The class should make a tabulated list of the costs of a cup 
and of a tablespoonful of all foods known as ' ' constants, ' ' such 
as butter, sugar, flour, etc., to facilitate the rapid calculation of 
costs of every recipe. 

Excursions to the following, if accessible Saturdays, or after 
school hours : 

Market. Candy Factory. 

Bakery. Packing House. 

Cracker Factory. Dairy. 

Sugar House. 
73 



First Month — October. 
I. 

1. Enrollment. Requirements : text-book, notebooks, 
aprons. Talk on aim of course : ideals, the necessity of good 
homes to make good men and women, to make a nation or a race 
great. Home making is a business, a profession. 

2. Study of equipment and management of stoves. 

Make tea, toast and lemonade. Washing of dishes very im- 
portant. Care of dish cloths and towels. 

3. Teach budget-making and accounts. 

Make coffee and broiled French toast. Let each pupil work 
out at home budget for low income, next week higher, etc. 

II. 

1. Study of weights and measures. Each pupil must 
measure and make out table and learn it. Study of fuels. 

2. Food defined. Food principles. Balanced rations. Hints 
on marketing. Excursions to market, early morning, and buy 
fruit for jelly. 

3. Jelly making demonstrated. 

Effect of sugar on cellulose of fruit in making apple sauce. 
Effect of sugar on cellulose of fruit in making apple compote. 

III. 

1. Jelly making. Sale of jelly. 

2. Care of Kitchen, refrigerator, sink, stove, garbage, cub- 
boards, food containers. Teach how to screen windows so that 
they may be opened both top and bottom. Baked apples, pre- 
pared at beginning of lesson. 

3. Starchy foods — rice. 

IV. 

1. Other cereals : cream of wheat, rolled oats, oat meal, 
hominy, grits. 

2. Left over cereals molded with dates or figs, or plain mold 
with sliced bananas, or fried, or made into balls with nuts for 
soup garnish, or puddings with eggs and milk, etc. 

3. Study of potatoes. Baked potatoes. 



Second Month — November. 
I. 

1. Potatoes: Irish and sweet, steamed, boiled, scalloped, can- 
died, etc. 

2. Making of white sauce. Cooking of creamed potatoes, 
using all the water in which vegetable was cooked to unite with 
milk for sauce. 

3. Cooking of vegetables of many kinds. A demonstration 
lesson by teacher, assisted by students. 

If climate permits a winter garden, it should be started 
early in November. 

II. 

1. Cream soups developed from white sauce. Use of canned 
vegetables, use of tough part of fresh vegetables. Croutons. 

2. Soups from dried vegetables. Legumes studied well and 
in comparison with nuts and as meat substitute. Buy pecans 
and peanuts while cheap and keep in tin containers. 

3. Eggs and ways of cooking : soft, hard, scrambled, baked. 

in. 

1. Eggs : omelettes, French and puffy, with white sauce, with 
bread crumbs. 

2. Study of milk ; breed of cattle, care and health, food, 
pasture, stables, pails, milkers, water supply, disposal of waste, 
care of milk in home, composition, uses in cookery. Make 
junket, flour pudding, cream cheese. 

3. Custards: soft and baked. Variations as rir? custard, 
tapioca cream, bread pudding. 

IV. 

1. Quickbreads. Leavening agents. 
Popovers and griddle cakes. 

2. Muffins and corn bread. 

3. Biscuit : with water, with sweet milk and with sour milk, 
drop biscuit. 

Third Month — December. 

I. 

1. Biscuit repeated: rolled and cut. Menus planned. 
Lesson on table setting and serving. 

75. 



2, Breakfast: cooked, served, eaten. 

3. Study of sugars: peanut brittle and uncooked fondant. 
Other candies as fudge, diAdnity, taffy, for sale if desired. 

II. 

1. Standard cake, with variations of chocolate or fruit. 
Fruit cookies at home. 

2. Pastry : mince pie or apple pie. 

3. Cream filling for pastry shell. Meringue for top of cream 
pie. 

m. 

1. Chicken cleaned and roasted. Digestion illustrated in 
study of fowl. 

2. Oysters. Oyster stew. Meat soup. 

3. Plum pudding, bread crumbs and fruit, no eggs. 
Steamed. Cinnamon sauce. 

IV. 

1. Menus for Christmas dinners. Table decoration and 
serving. 

2. Christmas dinner to guests or not as preferred. Should 
be given at night or Saturday. Class period too short. 

3. Cleaning lesson : leaving department in good condition 
during vacation. 

Fourth Month — January. 
I. 

1. Study of meats : broiling beefsteak. Pan broiling of 
lamb chops. 

2. G-rillades in tomato sauce. Demonstration of roast leg of 
lamb or of veal shoulder. 

3. Daube, with vegetables, demonstration. Brown stew of 
chicken, demonstration. 

II. 

1. Bacon and liver. Potatoes or other vegetables. 

2. Hot desserts (before lent.) Apple dumplings, BroA^ai 
Betty (scalloped apples), lemon rice custard, tapioca cream or 
cracker custard. 

3. Orange marmalade. 



76 



in. 

1. Yeast rolls. 

2. Yeast bread. Bread made at home exhibited and 
"scored" by a committee of judges. Teachers' College score 
card used, found in Kinne and Cooler's Foods and Household 
Managemenf. 

3. Flour pastes (Italian). Noodles and noodle soup. 

IV. 

1. Cheese : how to eat it and how to cook it. jMelted cheese 
on crackers. 

2. ]\Iacaroni and cheese. 

3. Spaghetti and tomato sauce. 

Fifth Month— February. 
I. 

1. Cheese soufle. Chafing dish. 

2. Baked beans. Lentil soup. 

3. Nut loaf. Study of nuts. 

II. 

1. Oarden : study of seeds and plants. 

2. Laying out gardens. 

3. Planting of gardens. 

in. 

1. Fish: demonstration of cleaning, stuffing and baking. 

2. Broiling and steaming fish. Fish sauces. 

3. Courtbouillon. 

IV. 

1. Deep fat frying. Salmon croquettes. L^ses of left overs 
in croquettes. 

2. Deep fat frying : small fish. Panned oysters. 

3. Doughnuts. 

Sixth Month — March. 
I. 

1 . Spices : value of flavor ; gingerbread. 

2. Cookies and hot water sponge cake. 

3. Choice of cakes. 



77 



II. 

1. Cleaning lesson in preparation for reception. 

2. Prepare for reception, and give it after school hours. 

3. Desserts : prune M^hip and fruit souffle, ^^'ith sauces. 

III. 

1. Gelatine dishes: lemon jelly, snow pudding, Spanish 
cream, apricot ' ' sponge. ' ' Use of ice and brine for quick chilling. 

2. Invalid cookery : broths, gruels, coddled eggs, etc. Liquid 
diet, soft diet, convalescent diet. Lists prepared. 

3. Preparation of invalid trays and care of sick room. 

IV. 

1. Invalid cookery. Demonstration table set with at least 
eight foods difficult to digest, and marked "foods should not be 
eaten by invalid, young child or very old person." Another 
table beside this, containing same number of foods which may 
be eaten by same people. 

2. Garden lesson. Students must care for garden outside 
of school hours. 

3. Seasonable salads. Three types of dressing. Shrimps. 
Crabs. 

Seventh Month — April. 

I. 

1. Salads continued: meat, chicken, eggs, etc., in April. 
Aesthetic appearance emphasized. Necessity for keeping all 
gelatine dishes well covered from air. 

2. Preparation and cooking of ham, close study of pork, and 
ways of cooking. Bring in ideas on picnics for notebooks. 

3. Make sandwiches of various kinds. LTse the boiled and 
baked ham. Pack picnic baskets. Luncheon in woods. 

II. 

1. Review. 

2. Cold drinks, fruit syrups. 

3. Ices: classified frozen dishes. Principles of freezing. 
Different kinds of freezers. Demonstration by teacher. 

in. 

1. Junket and its uses. Junket ice cream. From this time 
on a new frozen dessert recipe should be posted every day or two, 

78 



and made by one inember of class. All students copy recipe, 
taste cream, and enough sold to pay for making. 

A strong point should be made of having all utensils and 
materials kept in one place together, so that work may be rapid. 
Large mallet, ice bag of duck or burlap, salt jar, freezer, long 
spoon and saucer and large bowl. Large wooden mallets may 
be made by boys in manual training department. 

2. Luncheon planned. Guests, care of dining room, decora- 
tions, place cards, menus, entertainment. Qualities of good 
hostess. 

3. Luncheon prepared and served. 

IV. 

1. Study of costs of luncheon. 

2. Menus for a week, for home, brought in and discussed. 

3. Alphabetical index in note books. Discussion of cook- 
books. "What points to consider. 

Eighth Month — May. 
I. 

1. Fresh fruits. Selection, preparation and use. 

2. Blackberries and their uses : jams, jellies, desserts. Black- 
berr}-- sponge, with packed stale bread cubes and hot blackberry 
syrup ; serve cold. 

3. Jellies and jams for sale. Blackberry and May-haw. 

II. 

1. Principles of canning. 
Demonstration of canning. 

2. Canning of vegetables. 

3. Canning of vegetables. 

in. 

1. Review of the year's work through preparation for 
exhibit. 

2. Same. 

3. Exhibit. Fruit punch served to visitors, and paid for 
by sale of foods in exhibit. 

IV. 

1. Budget and order of the week's Avork in the home. 
Resume of the exhibit and record of expenses and receipts kept. 

2. Review and notebook index called for. 

3. Examination. 

79 



DOMESTIC SCIENCE. 



First half of the third high school year. 

Three lessons per week on consecutive days. 

This half year must "round out" the first year's work in 
foods and household management. Emphasize household ac- 
counts. 

Teacher should transplant as many sweet herbs into a 
"kitchen garden" as possible. Parsley grows from seed. Have 
these ready for the meat lessons. 

First Month— October. 

I. 

1. Enrollment. Notebooks, text-books, aprons. Outline of 
half year 's work presented. Talk on purpose of course. 

2. Eesume of first year's work in domestic science. 

3. Budgets. Discussion of individual budgets of last year 
and making of household budgets. 

II. 

1. Nutrition: what it is, and how produced. Digestion and 
food values. Government bulletins. 

2. Discussion of menus and balanced rations. Pupils plan 
at home family menus for a week and bring them to teacher. 

3. Study of grains : wheat, corn, rice, oats, etc. Flour and 
meal and breakfast cereals. 

III. 

1. Study of leavening agents. Make baking powder biscuits. 
Sour milk and soda biscuit. 

2. Uses of biscuit dough. How to modify it for dumplings, 
short cake, etc. 

3. Eeview other quick breads: rice muffins, bread griddle 
cakes, etc. 

IV. 

1. Foods suitable for school children. Table setting and 
serving reviewed. 

2. Breakfast for school children prepared and served. 

8o 



8. Model lunch boxes packed : emphasizing cleanliness, neat- 
ness and nutritive value. 

Second Month — November. 

I. 

1. Meat: study of charts for cutting of meat. Study of 
Government bulletins on "cheap cuts." 

2. Visit to market for practical demonstration of meat cut- 
ting. Advantage of raising sheep, goats and hogs at home. 

3. Cooking of meat : roasting, broiling. 

II. 

1. Careful study of pork: meat free from disease, sausage, 
head cheese, pickled pigs feet, fried salt pork with milk gravy. 

2. Various ways of using left over meats: as hash, cold 
sliced, minced on toasted bread or biscuit, shepherd's pie, etc. 
Value of "meat herbs" with meats. 

3. Vegetables. Classify as to flavor : strong or mild ; as to 
composition, starchy or succulent; as to parts used. Teach 
preparation and care. Saving of valuable mineral salts by bak- 
ing or steaming. If vegetables are boiled, use little water and 
save for sauce. 

in. 

1. Cooking of vegetables. Cabbage : steamed and in salad. 
Boiled 20 minutes in salted water and served with white sauce. 
Turnips, boiled. Plants used as "greens": turnip, mustard, 
spinach. 

2. Onions : boiled, baked, fried. Carrots, sweet potatoes. 

3. Peas, beans and lentils in various ways. 

IV. 

1. "Ways of using left over vegetables : in soups, in hashes, in 
dishes baked with bread crumbs flavored with nuts or cheese, in 
salads, with inexpensive dressings. 

2. Luncheon prepared of left overs, in meats, vegetables and 
breads. 

3. A cleaning lesson : sink, garbage can, refrigerator, stove, 
windows, floors, cupboards, food containers. "Windows screened 
all over and opened from top and bottom. 



Third Month — December. 

I. 

Prepare menus for Christinas dinners. 

1. Oyster stew, preparation and service of celery. Panned 
oysters. 

2. Study of poultry : turkey, duck, goose, chicken. 

3. Clean and stuff and roast a turkey. 

II. 

1. Cranberries: sauce, jelly and conserve. Salted nuts. 

2. Plum pudding and hard sauce, and cinnamon or vanilla 
liquid sauce. Suet pudding. St. James pudding. 

3. Mincemeat (without brandy). 

in. 

1. Review pastry. Custard and cream pies, pumpkin, 
sweet potato and mince pies. 

2. Fruit cake. 

3. Fondant and its uses, with nuts, dates, etc. Mints made 
like quick icing flavored with one drop of peppermint oil to the 
pound of sugar. 

IV. 

1. Christmas dinner planned. Guests, menu, cookery, 
service, decoration and cost. Duties of host and hostess. 

2. Dinner prepared and served. 

3. Department cleaned and left in shape for vacation. 

Fourth Month — January. 

I. 

1. Yeast, homemade : bread and rolls. Demonstration by 
teacher, and work done at home, brought to school and scored 
by committee of judges once each week during the month. 

2. Brown bread steamed in baking powder cans, or covered 
pails, or molds. Uses of the tireless cooker brought in here. 
Various kinds : homemade and commercial. 

3. Cooking of game. 

II. 
1. Study of fats. Uses of drippings and suet. Rendering 
and clarifying. Comparative costs given close attention. 

82 



2. Deep fat frying : egg and cheese croquettes. 

3. Entrees classified. Oyster or small fish fried in deep 
fat. 

in. 

1. Desserts of various kinds made by class, and cost com- 
puted. Hot, cold and frozen. 

2. Salads of many kinds made by different students, and 
costs and appearance compared. 

3. Budgets compared. General order of household Aveek's 
work. 

IV. 

1. House cleaning: household pests. 

2. Keview. 

3. Examination. 



HOUSEHOLD MANAGEMENT. 



Fourth Year. First Month — October. 

This year's course requires home work in the Avay of sewing, 
cooking, collecting illustrative material of many kinds; making 
lists of foods, of costs of all sorts, of home-making materials, col- 
lecting ideas from older people as to taxes, insurance, cost of 
living, ways of managing, laws, markets, transportation and 
savings accounts. This will be of interest to parents also. Much 
of the work planned can not be taught by young teacher. She 
must have the aid of intelligent mothers, or trained nurses. 

1. Enrollment. 

Evolution of house and meaning of home in outline. Defini- 
tion of Home Economics. 

3. Review the work in Domestic Art in outline. 

Teach with illustrations — real rooms. Pictures vut by each 
student and pasted. 

2. Review the work in Domestic Science in outline. 
Teach with illustrations — real rooms. Pictures cut by each 

student and pasted. Collections made. 



83 



II. 

1. Duties of the home-maker : care and training of children, 
management of order and health in the home, spending of the 
income wisely, feeding and clothing the family, entertaining 
friends, etc. 

2. Making a floor plan of the house : arrangement of rooms 
for health, convenience and comfort. 

3. Kitchen and its care. Latticed porch outside of kitchen 
for work. Floors, kind of wood; floor coverings. Walls, finish 
and color. "Windows, screened all over, open top and bottom; 
woodwork varnished. All furnishings should be taught as to 
kinds on the market, cost, construction and care. 

in. 

1. Sinks and plumbing. Refrigerator. Stoves, drafts, prin- 
ciple of construction. Need of plain finish. Cupboard and 
kitchen cabinet. Arrangement of dishes and separation of foods. 
Need of tin, glass or earthen containers with covers. 

Kitchen table: height to suit worker, extra shelf below and 
extra drawers and hooks on end if needed. 

Garbage can with cover, and disposal of waste. 
Chairs substantial and comfortable. 

2. Utensils, substantial. Not easily broken. Beauty of de- 
sign not overlooked. Lists of articles needed, classified according 
to processes. 

3. Labor-saving devices : washing machines, gas, alcohol and 
charcoal irons, mangles, dishwashers, fireless cookers, carpet 
sweepers. Vacuum cleaners. 

IV. 

1. Cleansing agents and their composition. Make collection 
for painted wood, for sinks, for floors, for metals, knives and 
forks. 

Sweeping : brooms and brushes. Dusting : cheesecloth and 
floor mops "boiled in oil." 

3. Materials for dish cloths and towels. Washing and sun- 
ning. Order of work in washing dishes. Necessity of hot water. 



84 



Second Month — November. 
I. 

1. Dining room. East room preferable. Miist be cheery. 
May serve as living room by using different cover on table after 
each meal. Plenty of light and air. Decoration of walls and 
ceiling. Good spacing, beautiful colors, no overcrowding. If 
pictures, they should be hung on eye level, flat on wall, by two 
cords from molding. Read article in Industrial Arts Magazine, 
April or May, 1914 — colors. 

2. Floor coverings: art squares, matting eltox. Curtains: 
mull or other washable material, hung straight, but not shutting 
out the views. 

3. Furniture : kinds most suitable. Cost. Durability. 
Design. Color. Place in room — on floor plan. 

n. 

1. Silver. Design and quantity. Cost. Care. 

2. China and glass. 

3. Linen : kinds, quality, cost. Hemming, washing, ironing, 
mending. Best possible work to bring out beauty. Spotless 
cleanliness. Work done at home to be judged at school. 

in. 

1. Heating and lighting. East windows best. Heat from 
end of room if room is not too long. 

2. Setting of table and service. Laws — 

1. Sanitation : dishes, linen, room, ventilation, heat- 

ing, light. 

2. Convenience, for sake of comfort. 

3. Precision : everything exact in its placing. 

4. Beauty: arrangement of flowers and other center 

pieces. 

3. True hospitality. Duties of host and hostess. Read ' ' The 
Cratchetts' Christmas Dinner," from Dickens' Christmas 
Carols. 

IV. 

1. Menus discussed and one selected and cost estimated. 

2. Partly prepare dinner. 

3. Finish preparation and serve dinner. 

85 



Third Month — December. 



1. Bedrooms. Location: east rooms best for morning sun. 
Heating, lighting and ventilation. AVindows open at top and 
bottom ; screened all over. 

2. Wall coverings considered : paint and paper. Color very 
important; better plain walls, but cheerful colors, with figured 
hangings. Floor covering as nearly dustless as possible. 

3. Furniture: strong and light in weight. Cost, design, 
color, placing in room. Pictures that give pleasure. Not too 
many. Hung by two cords from molding, or by patent "hang- 
ups. ' ' 

II. 

1. Beds: kind that will not harbor bugs. How to rid the 
house of disgraceful pests ; or keeping clear. Mattresses, pads, 
sheets, blankets, coverings, pillows. Hemming of sheets and pil- 
low cases. 

2. Curtains (if used) : dainty and washable, hung at side 
so that ventilation is not hindered. Shades and shutters. Mos- 
quito bars for beds. Night clothes. Cleanliness first and always. 

3. Making of beds and airing of clothes. Beating and airing 
but not sunning of pillows. Sweeping and dusting. Sanitary 
care of all articles. Value of out-door sleeping. 

III. 

1 . Living room : durability as well as beauty in furniture, 
floor coverings, draperies, wall coverings. Convenience and com- 
fort in heating, lighting, ventilation, closets for books, toys, coats, 
etc. ; can be used as dining room with dark cover on table after 
meals. 

2. Bathroom and its sanitation. Building materials for 
various houses. Plans completed. Entrances and galleries. 

3. Location of house as to drainage, water supply, soil, near- 
ness to stable, outlook, neighborhood. 

IV. 

1. Out buildings: grouping for use, then pleasing outline. 
Use of lattice work and vines. 



2. Yard : beauty of green grass, flowers, trees, vines. Fences 
that are effective against cattle, pigs, etc., and yet not ugly. 

3. Kepairs: home tool box and necessity of keeping every- 
thing in repair. Urge the making of towels, curtains, night 
clothes, as Christmas presents. 

Fourth Month — January. 

I. 

1. Operating expenses. Heat, and how produced. Com- 
parative study of fuels : wood, coal, gas, kerosene oil ; as to cost, 
heat given, labor in use. 

2. Light : gas, electricity, oil, candles. Cost and labor in- 
cluded. Care of lamps and boiling of burners and wicks, 

3. Ice and water supplies. Purity most essential thing for 
health. Boiled water, filtered water, coolers. AVays of keeping 
food cool without ice. 

II. 

1. Taxes. Purpose and rates. 

2. Savings accounts : rates of interest. Insurance : purpose. 
Wisdom for rainy day. Kinds: for life, accident, etc. Eates. 
Different companies. 

3. Incomes, and how they should be divided to keep all ex- 
penses in good proportion, for food, clothing, etc. 

m. 

1. Household accounts and how to keep them. Various kinds 
of books to be used. 

2. Budgets. Necessity for making and method. 

3. Budgets made for various incomes. 

IV. 

1. Ways of making extra money. Data collected by students 
from friends and magazines. 

2. Ways of saving money. Data collected in same way. Co- 
operative buying. Housewives' League. 

3. Sale of various materials made by pupils, as candy, cake, 
jellies or other foods, clothing, etc. Materials and time counted 
and profit estimated. Proceeds used for Home Economics 
library. 

87 



Fifth Month — February. 
I. 

1. Children : the purpose of the home. Literature and 
pictures from the "Child's Welfare Society" of New Orleans. 
Eules : ' ' How to keep the baby well, ' ' collected and arranged by 
pupils. 

Guard against soothing syrups and wrong methods of keep- 
ing baby well. Also emphasize right methods of keeping it con- 
tented. 

2. "How to train the baby to become a good citizen": rules 
collected and arranged by pupils. 

3. Food for babies : milk, composition, quality, care. Im- 
portance of mothers' milk for babies. Difference in chemical 
composition. 

II. 

1. Various "baby foods," and what they are composed of. 
How to make gruels. Pure water and plenty of it. 

2. Care of milk in the house. Review of cattle, care, food, 
handling of milk, etc. 

3. How to wash and dress the baby. Demonstration by 
trained nurse or intelligent mother. 

Cooperative Work. 

in. 

1. Make a model outfit for a baby, including the layette and 
several kinds of comforts, or collect them in an exhibit. 

2. Same. 

3. Same. 

IV. 

1. Baby basket: willow split may be used, or small trunk 
with a tray. Pockets around sides of tray, one for small articles ; 
large clothes placed under tray. 

At end of two weeks the collection should be complete even 
if not all made by class. 

2. Time to fill in lessons lost on holidays. 

3. Same. 



Sixth Month— March. 

Clothing. 

I. 

1. The clothing of primitive peoples. 

2. The Consumers' League and ready-made clothing. Costs 
and how to buy. 

3. Millinery, and how to save money by making hats at home. 
Millinery : work of Audubon Society. 

11. 

1. Evolution of spinning and weaving. What knitting 
machines have meant in securing leisure for women. 

2. Individual dressing. Adaptation of color to the indi- 
vidual. 

3. Adaptation of styles, of "line," to the individual. 

III. 

1. Laundering. Kinds of soaps: making of soft and hard 
soap from grease: washing powder and other detergents. Blue- 
ing, starches, effect of acids and alkalies on different fabrics. 

2. Laundry equipment : practice. Charcoal irons, gas irons, 
electric irons. Home-made ironing boards and sleeve boards and 
benches. Problems for manual training classes. 

3. Ironing, and receptacles for clean clothes. Practice work. 

IV. 

1. Mending clothes. Various problems presented through 
illustrative material. Work done at home and credited in class. 

2. Cleaning clothes: removal of various spots. Brushing 
and pressing. Dainty care of clothing made a habit. Dye stuffs 
and how to use them intelligently. 

3. Storing of clothes : through summer or winter months. 
Dust-proof bags. Use of labels. Moth preventives. 

Seventh Month — April. 

I. 

1. Classification of foods according to food principles. Table 
of weights and measures, temperatures, scales, thermometers. 

89 



2. Foods suitable for children. Cereals, cooked fruits, soft 
eggs, etc. 

3. Foods suitable for very old people. 

II. 

1. Invalid cookery. G-ruels. Modifications of milk, broths, 
fruit drinks for the sick. List of foods suitable. 

2. Invalid trays. 

3. Economical menus. Marketing conditions. 

in. 

1. Food preservatives and adulterations and how they pro- 
duce malnutrition. 

2. Pure food laws. 

Meat inspection. Lists of meat foods, to make wide variety 
in diet; cheap cuts. 

IV. 

1. Canned and other foods prepared in factories. Good 
brands to buy. 

2. Make a menu and compare cost of meal prepared from 
grocery and market with that from foods raised on the farm. 

3. Balanced rations 

Eighth Month— May. 
I. 

1. First aid to the injured. What to do for burns, cuts 
and hemorrhage, poisons, nose bleed, fainting, "live wire" burns, 
poison ivy, sunstroke, etc. 

This can be done in one lesson if arranged as an exhibit ; one 
part by one student. 

2. Personal hygiene : care of skin, teeth, hair, feet, hands. 

3. Niitrition. Habits of eating, sleeping, bathing, deep 
breathing, working and playing. Value and necessity of flavor 
in food. 

II. 

1. Literature for home-makers. Lists of books and maga- 
zines. Best cook books. 

2. Housewives' League. How organized and work accom- 
plished. 

90 



3. This lesson left open for dinner or picnic or anything 
the teacher desires. 

in. 

1. Euthenics : lecture on the progress of the race. Laws 
affecting women and children. 

2. Qualities and habits in individuals which make for 
stronger and better men and women. 

3. Review: year's work. 

IV. 

1, 2, 3. Sxhibit of year's work: collections of illustrative 
material for house furnishing; care of infants; care of clothing; 
use of foods ; contest in home-made bread ; care of sick ; first aid 
to the injured; budgets and accounts. 

If educators could go upon a voyage of discovery into that 
army of boys and girls who enter industry each year, what 
values might they not discover ! What treasures might they not 
conserve and develop if they would direct the play instinct into 
the art impulse and utilize that power of variation which indus- 
try so sadly needs ! Jane Addams. 




A CABINET FOR BABY'S OUTFIT. 



.3 4 




The cabinet is a combination window seat and chest of draw- 
ers. Dresses and other large garments are placed in the long- 
drawer. It is on casters so that it can be easily moved. The one 
constructed for the Domestic Science Department is of cypress 
and cost $6.00. It is a nseful problem for a manual training 
class. 



A PARTIAL LIST OF BOOKS IN THE LIBRARY. 



Brief Course in the Teaching Process — George Drayton 
Strayer. 

Household Economics — Helen Campbell. 
Chats on Old Furniture — Arthur Hayden. 
Organic Chemistry^ — W. H. Perkin and F. S. Kipping. 
Laboratory Notes — H. T. Vulte. 

Chemistry of Food and Nutrition — Henry C. Sherman. 
Food Products — Henry C. Sherman. 
Nutrition of Man — Russell H. Chittenden. 
92 



Food and Flavor — Henry T. Finck. 

The Spirit of Youth and the City Streets — Jane Addams. 

The Family — Helen Bosanquet. 

Increasing Home Efficiency — Martha B. Briiere. 

Starving America — Alfred McCann. 

Foods and Their Adulteration — Dr. H. W. Wiley. 

The House — Isabel Bevier. 

Art of Questioning — J. G. Fitch. 

Bacteria, Yeasts, and Molds — H. W. Conn. 

Household Bacteriology— S. M. Elliott. 

The Home Economics Movement — Isabel Bevier and Susanah 
Usher. 

Food ^Materials and Their Adulterations — Ellen H. Richards. 

Cost of Shelter— Ellen H. Richards. 

Art of Right Living — Ellen H. Richards. 

Chemistry of Cooking and Cleaning — Ellen H. Richards. 

Cost of Cleanliness — Ellen H. Richards. 

Euthenics — Ellen H. Richards. 

Cost of Food— Ellen H. Richards. 

Cost of Living — Ellen H. Richards. 

First Lessons in Food and Diet — Ellen H. Richards. 

Boston Cooking School Cook Book — F. M. Farmer. 

Century Cook Book — Mary Ronald. 

Cookery for Two— J. M. Hill. 

Practical Cooking and Serving^J. M. Hill. 

Salads, Sandwiches and Chafing Dish Dainties — J. M. Hill. 

With a Sauce Pan Over the Sea — Adelaide Keen. 

Home Science Cook Book — Mrs. M. J. Lincoln and Anna 
Barrows. 

Fruits and How to Use Them— H. M. H. Poole. 

Luncheons — Mary Ronald. 

Mrs. Rorer's Cook Book— S. T. Rorer. 

Golden Rule Cook Book— Mrs. R. L. Sharpe. 

Cookery ; Its Art and Practice — J. I. W. Thudicum, 

Elements of the Theory and Practice of Cookery — M. E. Will- 
iams and K. R. Fisher. 

Foods and Household Management — Kinne & Cooley. 

Food and Dietetics — Robert Hutchison. 

Principles of Human Nutrition— H. W. Jordan. 

93 



Library of Home Economics. 
The Woman Who Spends — B. J. Eichardson. 
Equipment for Teaching Domestic Science — Helen Kinne. 
Household Science and Arts for Elementary Schools — Jose- 
phine Morris. 

Handbook of Domestic Science — Lucy L. Wilson. 

Domestic Service — L .M. Salmon. 

Dust and Its Dangers — T. M. Prudden. 

Principles of Economics — F. W. Taussig. 

Enzymes and Their Application — Jean Effront. 

Food and Its Functions — James Knight. 

1,001 Tests of Foods and Beverages — Harvey W. Wiley. 

Book of Vegetables and G-arden Herbs — Allen French. 

Human Mechanism — T. Hough and W. T. Sedgwick. 

The Practical Hotel Steward — John Tellman. 

Eumford Kitchen Leaflets. 

Up-to-Date Waitress— J. M. Hill. 

Picayune Creole Cook Book. 

List of Magazines. 

Journal of Home Economics. 

American Cookery. 

Good Housekeeping. 

Forecast Magazine. 

The Epicure. 

The Bakers' Review. 

The Hotel Monthly. 

The Housewives' League Magazine, 

Louisiana School Review. 



94 



The mission of the ideal woman is to make the whole world home-like. 

— Frances Willard. 



Record of Laboratory "Work. 



5 minutes. 
8 minutes. 



5 minutes. 



3 minutes.. 

4 minutes.. 



lo minutes.. 



I — Materials. Cream Scones. Flour, baking 
powder, sugar, salt, butter, eggs, cream. 

2 — Method of Mixing. Mix dry ingredients.. 
Rub in butter. Add liquids and mix very 
lightly. Toss on floured board and roll. 

3: — Method of applying heat. Oven. 

4 — Degree of Heat. High. 

5 — Time. 15 minutes. 

6 - Test. Light brown. Break open, press dough 
in center. If "springy" or elastic, baking 
is completed. 

7 — Cost 16 cents. 

8 — Washing dishes and cleaning up tables, 
floors, etc. 



Observations. 



From this page may be made up records, with some variations, of all 
laboratory work with foods. 



95 



The daily account will be a most convincing truth of your wastefulness if 
you are wasteful, of your extravagance if you are extravagant, of your 
independence and of your good sense, if you possess these qualities. 

— Bertha June Richardson. 



96 



I have always thought that there is no more fruitful source of family dis- 
content, than badly-cooked dinners and untidy ways. — Mrs. Beeion. 



97 



lyive within your income and make it cover the truest kind of living. 

— Ellen H. Richards. 



"Every true home has its real corner stone in the heart and is built up of 
affection and joy." 



A large part of the art of cooking consists in making inexpensive food 
material palatable and attractive. — Ellen H. Richards. 



The delimit in life is what we can do with it. —Ellen H. Richards. 



We suffer from disease through ignorance. We escape through knowledge. 

—Ellen H. Richards. 



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